pan–broiled chicken & cabbage with miso

  • Serves: 2
  • Calories: 363 kcal
  • Total Time: 3 h 15 m
    • Prep: 3 h 5 m
    • Cook: 10 m
  • Japanese: Kei-chan

ingredients:

  • 200 g boneless chicken thigh
  • or breast
  • 250 g cabbage
  • 1 tablespoon sesame oil or salad oil

marinade:

step 1:

Cut the chicken into bite-size pieces. Cut the cabbage into bite-size pieces.

step 2:

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.

step 3:

Heat the oil in a frying pan over medium heat. Add the chicken and the marinade. Cook for about 6 minutes while sometimes stirring.

step 4:

Add the cabbage and cook over a high flame for 1 minute.

comment:

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.