Steps

1. Put 150cc water and 8g dried wakame in a bowl, then heat in a 600W microwave for 1 minute 50 seconds to rehydrate the wakame. Pro Tip! Heating helps rehydrate wakame faster than just soaking in water.
   🕒 03:25
2. Rinse 2 go (300g) rice. To preserve the rice's flavor, rinse it about twice.
   🕒 03:51
3. Put the rinsed rice into the rice cooker, then add the wakame soaking liquid, 2 tsp sake, 2 tsp Mirin (Sweet Rice Wine), 2 tsp Hondashi Kombu Dashi, 1/2 tsp rice oil, and 2 pinches salt, and mix well.
   🕒 05:20
4. Add water up to the rice cooker's designated mark, then start cooking.
   🕒 07:36
5. Finely chop the rehydrated wakame so it can be easily mixed into the rice. Pro Tip! Mixing wakame into the cooked rice later preserves its texture and enhances its aroma.
   🕒 08:32
6. Set aside the chopped wakame in a bowl.
   🕒 09:41
7. Slice 300g chicken breast thinly for quick cooking, then cut into bite-sized pieces.
   🕒 21:41
8. Put the cut chicken breast into a bowl, add 5g grated garlic, 5g grated ginger, 1 1/2 tbsp soy sauce, 1 1/2 tbsp miso, 1 tbsp Mirin (Sweet Rice Wine), 1 tbsp sugar, 1 tsp doubanjiang, and 5 shakes MSG(Ajinomoto). Rub well to marinate for a short while. Pro Tip! Slicing the chicken breast thinly helps it cook through faster and prevents it from becoming tough.
   🕒 22:47
9. Roughly chop 1/2 head cabbage. Cut 50g chives into 4-5cm lengths.
   🕒 26:07
10. Heat 1 tbsp sesame oil in a frying pan and stir-fry the cabbage until it softens. Pro Tip! Stir-fry the cabbage first to cook it through and prevent the chicken breast from becoming tough.
    🕒 26:59
11. Once the cabbage has softened, create an empty space in the center of the pan, add the marinated chicken breast, and stir-fry over high heat.
    🕒 28:04
12. Once the chicken is cooked through, add the chives and quickly stir-fry together. Pro Tip! Chives cook quickly, so add them last and avoid overcooking.
    🕒 29:22
13. Once the wakame rice is cooked, fluff the rice, then add the chopped wakame and 5 pinches toasted sesame seeds (rubbing them in your hands as you add them), and mix everything together.
    🕒 31:08
14. Serve the cooked wakame rice and Keichan in separate bowls. Enjoy!
    🕒 32:51