Marinate chicken: Combine sake and soy sauce. Add chicken and toss. Let stand at room temp for 20 mins.

Sauce: In measuring cup combine sake, soy sauce, mirin, sugar and ginger. Microwave until sugar dissolved, about 1 min.

Salad: In a medium bowl whisk dressing ingredients. Add cabbage and scallions. Toss.

Assembly: Drain the chicken in a fine mesh strainer. Wipe out the bowl, then return the chicken to it. Sprinkle with cornstarch and toss to coat.

In a 12 skillet over medium-high, heat 2 teaspoons oil. Add chicken in even layer and cook without stirring until well browned on the bottom, 3 to 4 minutes. Flip and cook without stirring until well browned, about another 3 minutes. Do it 2 batches if necessary.

Wipe out skillet. Pour sauce in. Cook over medium-high, stirring, until the liquid is syrupy and the chicken is glazed, about 2 minutes. Add chicken. Toss to coat. Divide the rice among 4 bowls. Top with the cabbage mixture and chicken.

MF Note: Made this 10/30. Pretty darn good as is.