Steps

1. Cut off the core of the 400g cabbage diagonally and chop into large bite-sized pieces.
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2. Place the chopped cabbage in a salad spinner, rinse quickly with water, and drain thoroughly.
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3. Arrange the washed cabbage in a frying pan.
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4. Remove the skin from the 330g chicken thigh. Carefully trim off any yellow fat and bloody parts, and lightly score the tendons with the tip of a knife. (Key Tip!) Pulling the skin with both hands makes removal easier. Removing excess fat and blood prevents gamey odors and results in a tastier dish.
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5. Cut the chicken into bite-sized pieces and place in a bowl.
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6. Add 1 tbsp Cooking Sake (Rice Wine) and a pinch of Salt (about what you can pinch with two fingers) to the chicken in the bowl. Massage thoroughly until no moisture remains. (Key Tip!) The alcohol in the sake is important for removing any gamey smell from the chicken when steaming. You can also use a plastic bag to reduce washing up.
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7. Arrange the seasoned chicken over the cabbage in the frying pan and add 300ml water.
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8. Heat over low-medium heat. Once it starts to gently simmer, cover with a lid and steam for 12 minutes.
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9. In a large bowl, combine 2 tbsp Kinako Paste, 1 tbsp Miso, 1 tsp Sugar, 1 tbsp Sesame Oil, 1 tsp Soy Sauce, 2 tbsp Toasted Sesame Seeds, and 1 clove of Grated Garlic. Mix well. (Key Tip!) Spread the mixed sauce throughout the bowl to make it easier to incorporate later. You can substitute peanut butter for kinako paste, or make an alternative sauce from kinako itself.
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10. Turn off the heat after 12 minutes. Transfer the steamed chicken and cabbage to a colander and drain thoroughly. (Key Tip!) The steaming liquid is flavorful, but adding it to the salad can dilute the taste and make it spoil faster. It's best to use it for soups or other dishes and drain the salad well.
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11. While still warm, add the drained chicken and cabbage to the bowl with the sauce and mix gently. (Key Tip!) Mixing while warm helps the oil in the sauce melt and combine better. Overmixing will make the cabbage mushy, so just toss it lightly.
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12. Serve on plates. Finished.
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