pan–broiled chicken & cabbage with miso
- Serves: 2
- Calories: 363 kcal
- Japanese: Kei-chan
- 7 ounces boneless chicken thigh
- or breast
- 8 3/4 ounces cabbage
- 1 tablespoon sesame oil or salad oil
Cut the chicken into bite-size pieces. Cut the cabbage into bite-size pieces.
Mix all the marinade ingredients in a plastic bag for cooking or in a bowl. Add the chicken and mix. Let stand for 3 hours in the refrigerator.
Heat the oil in a frying pan over medium heat. Add the chicken and the marinade. Cook for about 6 minutes while sometimes stirring.
Add the cabbage and cook over a high flame for 1 minute.
Because of the red chili pepper, this dish is a little bit spicy. The marinade soaks into the chicken and cabbage and makes it very delicious. It is a taste which makes you want to eat steamed rice. It is popular in Hida area in Gifu Prefecture. Gifu is in the Chūbu region in the middle of mainland Japan.
Japanese foods recipes
Int'l. recipes with a Japanese twist