Slice the chicken breast into diagonal bite-sized pieces. Leave the skin on or remove, whichever you prefer.
Put the chicken and the ◇ ingredients into a plastic bag. Rub the ◇ ingredients into the chicken over the bag. Marinate in the refrigerator for 30 to 60 minutes.
Cut the cabbage up into pieces that are a bit bigger than the chicken pieces. If you don't like the core, cut it out.
Dust the marinated chicken with katakuriko. Put some air into the plastic bag and shake to coat the chicken evenly.
Heat up a frying pan with vegetable oil, and add the Step 4 chicken. Stir-fry it over high heat, being careful not to let it burn.
The katakuriko makes the chicken pieces stick to each other easily, so stir-fry so that they stay apart as much as possible. If they get stuck together they won't cook through properly.
When the chicken is browned, turn the heat down to medium. Add the cut up cabbage once the chicken has cooked through.
When everything is coated with oil, turn the heat down to low, cover the frying pan with a lid and steam-cook for 2 to 3 minutes. Watch it so that it doesn't get burned at this stage too.
When the cabbage is wilted, add the combined ◆ ingredients. Turn the heat up to medium-high, and stir-fry quickly.
When everything is shiny and brown, turn off the heat and sprinkle in the sesame seeds to finish.
Story Behind this Recipe
Chicken breast and new harvest spring cabbage were both on sale, so I bought a ton!! I stir-fried them in a sweet-salty miso sauce to go well with rice.
Season the chicken breast as described to prevent it from getting dry and stringy. I used 4 tablespoons of sake and 1 tablespoon of soy sauce this time, but adjust the amounts to the amount of chicken you are using!!! I think this should be delicious with new harvest sweet onion added to the spring cabbage.