Steps

1. Slice the 300g chicken breast into thin pieces, about 1cm to 1.5cm thick. If the pieces are large, cut them in half.
   🕒 00:38
2. Season the sliced chicken with 1 tbsp Cooking Sake (Rice Wine) and 1/4 tsp Salt. Massage well and let it sit for 10 minutes.
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3. Cut the 300g cabbage (approx. 1/4 head) into thick shreds, about 2mm to 3mm wide.
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4. Pour hot water over the shredded cabbage and let it sit for about 10 seconds. Drain in a colander and squeeze out the excess water. (Key Tip! Blanching the cabbage enhances its texture and helps it absorb the sesame miso sauce better.)
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5. In a bowl, combine 2 tbsp Mirin (Sweet Rice Wine) and 1 tbsp Miso, and mix until dissolved.
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6. Add 1/2 tbsp Soy Sauce, 1 tbsp Toasted Sesame Seeds, 1 tbsp Ground Sesame Seeds, 1 tsp Sugar, and 1 tsp Grated Ginger to the bowl. Mix well to create the sesame miso sauce.
   🕒 01:47
7. Add 2 tbsp Potato Starch to the seasoned chicken and coat evenly. (Key Tip! Coating with potato starch will make the chicken breast moist and tender.)
   🕒 02:05
8. Heat a suitable amount of Oil in a frying pan.
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9. Place the potato starch-coated chicken into the heated frying pan.
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10. Once the edges of the chicken change color and the bottom becomes firm, flip them over.
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11. Cover the pan and steam-fry for 2 minutes over low to medium heat.
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12. Gently squeeze out any remaining water from the blanched cabbage and arrange it on a plate.
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13. Once the chicken is cooked through, add the prepared sesame miso sauce to the pan and heat over medium-high heat.
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14. Cook while lightly reducing the liquid, coating the chicken evenly with the sesame miso sauce.
    🕒 03:16
15. Place the sesame miso-coated chicken on top of the cabbage arranged on the plate.
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16. Spoon any remaining sesame miso sauce from the pan onto the chicken, ensuring it's well coated.
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17. Sprinkle with a suitable amount of Toasted Sesame Seeds and top with Mini Tomatoes (optional) to finish. Serve.
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