Steps

1. In a microwave-safe dish, combine Mirin (Sweet Rice Wine) 1 tbsp and Sugar 1 tsp. Microwave on 600W for 30 seconds to evaporate the alcohol and dissolve the sugar.
   🕒 01:01
2. After microwaving, add Mayonnaise 1 tbsp, Vinegar 1/2 tbsp, and Miso Paste 1 tsp. Mix well.
   🕒 01:10
3. Once mixed, add Ground Sesame Seeds 2 tbsp and stir to create the sesame dressing.
   🕒 01:23
4. Cut the Cabbage 200g into roughly 2cm wide pieces.
   🕒 01:33
5. Trim any excess sinew from the Chicken Thigh 1 piece (300g) and pierce the skin several times with a fork. This helps the chicken cook through and become juicy.
   🕒 01:37
6. Season the chicken thigh with Salt (to taste).
   🕒 01:56
7. Line the inside of a frying pan with parchment paper and add the cut Cabbage.
   🕒 02:00
8. Sprinkle Salt (to taste) over the Cabbage and let it absorb.
   🕒 02:09
9. Place the prepared Chicken Thigh on top of the salted Cabbage.
   🕒 02:19
10. Pour water into the frying pan from the edge, under the parchment paper, being careful not to get water on the ingredients.
    🕒 02:26
11. Fold the parchment paper inward so it doesn't stick out and burn when heated.
    🕒 02:31
12. Cover with a lid and heat.
    🕒 02:41
13. Once steam starts to rise, reduce to medium heat and cook for 10 minutes. If the water level gets low during cooking, add more water under the parchment paper as needed.
    🕒 02:49
14. After 10 minutes of cooking, turn off the heat and let it rest for 5 minutes to cook through with residual heat. This ensures the chicken stays tender.
    🕒 03:07
15. After resting for 5 minutes, transfer the chicken to a cutting board and plate the Cabbage from the frying pan.
    🕒 03:21
16. Slice the chicken into bite-sized pieces.
    🕒 03:42
17. Arrange the sliced chicken on top of the plated Cabbage.
    🕒 03:48
18. Drizzle the prepared sesame dressing over everything.
    🕒 03:54
19. Garnish with Shredded Chili Pepper, if desired.
    🕒 03:59