Steps

1. Slice the chicken breast (250g) into 1cm thick, thin pieces, keeping the skin on. If the pieces are large, cut them in half. (Key Tip!) Remove the skin if you don't prefer it.
   🕒 00:35
2. Generously rub the sliced chicken with cooking sake (rice wine) (2 tsp) and salt (a pinch). Let it rest for 10 minutes. (Key Tip!) This makes the chicken moist and tender.
   🕒 01:04
3. Roughly chop the cabbage (150g) into 2-3cm pieces.
   🕒 01:13
4. In a bowl, combine mirin (sweet rice wine) (1 tbsp), soy sauce (1 tbsp), miso (1 tbsp), sugar (1 tbsp), grated garlic (1 tsp), and grated ginger (1 tsp). Mix well. Add ichimi togarashi (Japanese chili powder) if desired.
   🕒 01:24
5. After 10 minutes of marinating the chicken, thoroughly coat it with potato starch (1.5 tbsp).
   🕒 01:49
6. Heat vegetable oil (as needed) in a frying pan over medium heat.
   🕒 02:02
7. Once the pan is hot, arrange the potato starch-coated chicken in a single layer. Cook until the edges of the chicken change color and the bottom starts to firm up.
   🕒 02:17
8. Flip the chicken pieces. Reduce heat to medium-low, then place the chopped cabbage on top of the chicken and cover with a lid.
   🕒 02:43
9. Steam for 2 minutes over medium-low heat. (Key Tip!) This saves you the step of removing the chicken from the pan.
   🕒 02:58
10. After steaming for 2 minutes, stir-fry the chicken and cabbage briefly.
    🕒 03:07
11. Pour the prepared sauce mixture into the pan and stir-fry everything together for about 1 minute. Once the cabbage is wilted, it's ready. (Key Tip!) Thoroughly coating the chicken with the sauce makes it delicious.
    🕒 03:20
12. Transfer to a plate and serve.
    🕒 03:38