Steps

1. In a bowl, combine 300ml water, 2 tbsp Cooking Sake (Rice Wine), 2 tbsp Mirin (Sweet Rice Wine), 2 tsp Soy Sauce, and 1 tsp Chicken Bouillon Powder.
   🕒 00:24
2. Finely chop the 5g kelp with scissors and add it to the bowl. Add a small amount of sliced dried chili peppers if desired. (Secret Tip!) Finely chopping allows you to eat the kelp along with the dish.
   🕒 00:48
3. In a separate bowl, combine 1 tbsp Cooking Sake (Rice Wine), 1 tsp Soy Sauce, 3 shakes MSG (Umami Seasoning), and 1 tsp Potato Starch. Dissolve the potato starch. (Secret Tip!) Adding potato starch prevents the chicken breast from becoming dry and results in a moist texture.
   🕒 01:16
4. Trim the root ends of the 2 garlic cloves, cut them in half, peel, and remove the sprouts.
   🕒 01:48
5. Grate the garlic cloves (with sprouts removed) into the soup bowl prepared in Step 1.
   🕒 02:20
6. Cut the 500g cabbage in half and remove the core by making a diagonal cut with a knife.
   🕒 02:32
7. Wash the outer leaves of the cabbage thoroughly. Rinse the inner leaves only briefly under running water.
   🕒 03:07
8. Tear the washed cabbage into large, rustic pieces and add them to a frying pan. (Secret Tip!) Cutting the cabbage into larger pieces enhances its sweetness when cooked.
   🕒 03:20
9. Cut the 400g chicken breast in half lengthwise. Cut the pieces without tendons into bite-sized portions.
   🕒 04:04
10. For pieces with tendons, remove the tough, white sinewy parts by making a diagonal cut. (Secret Tip!) Removing only the visible sinew on the surface will make the texture pleasant.
    🕒 04:53
11. Cut the prepared chicken breast into bite-sized pieces and add them to the marinade bowl prepared in Step 3.
    🕒 05:17
12. Using your hands, thoroughly mix the chicken breast with the marinade until the liquid is absorbed.
    🕒 05:28
13. Place the marinated chicken breast on top of the cabbage in the frying pan.
    🕒 05:51
14. Pour the soup stock prepared in Step 5 directly over the chicken breast.
    🕒 06:12
15. Heat the frying pan over medium heat, and while warming, tuck the kelp underneath the cabbage.
    🕒 06:17
16. While warming, spoon the cooking liquid over the chicken breast to infuse flavor.
    🕒 06:28
17. Once boiling, reduce heat to low, cover, and steam for 10 minutes. (Secret Tip!) Steaming enhances the sweetness of the cabbage and keeps the chicken breast moist.
    🕒 06:36
18. After 10 minutes, gently mix everything to blend the flavors. Taste and add 1-2 pinches of salt if needed.
    🕒 07:06
19. Finally, add 1 drizzle of sesame oil and mix briefly. The dish is ready.
    🕒 07:34