800 g. firm white fish fillets (chicken or pork also may be used)

MARINADE (mix together) :
4 tbsp. soy sauce
4 tbsp. sake (rice wine)
1 1/2 tbsp. sugar
2 tsp. juice of grated ginger

Cut fish into bite-size pieces; marinate for 1 hour. Drain; pat dry with paper towel, then coat lightly with cornstarch. Deep fry.