Kei-chan is a very popular local dish from Gifu, Japan. In my past visits to Gifu, I was really fascinated by this homy chicken dish. The main ingredients are chicken and cabbage, and they are sit-fried together in either miso or soy-based sauce. I especially love the soy-based version, so I now have my own version and it’s so good. Because it’s stir-fried, tagine-style donabe works especially great with its flat skillet bottom. But, you can also improvise the dish with other types of donabe which can be heated empty.
Servings3 - 4
- 1 clove garlic, finely grated
- 1 small knob ginger, finely grated
- 1 teaspoon tobanjan (Chinese hot bean paste)
- 1 tablespoon miso
- 2 1/2 tablespoons soy sauce
- 1 1/2 tablespoons mirin
- 1 teaspoon sesame oil
- 1 pound (450 g) boneless chicken thigh, cut into bite-size pieces
- 1 tablespoon sesame oil
- 5 – 6 medium leaves cabbage, cut into bite-size pieces
- 5 oz (150 g) your choice of mushrooms (I used both shimeji and enoki mushrooms this time)
- 2 oz (60 g) carrot, julienned
- 2 oz (60 g) nira (garlic chives), cut into 2” (5 cm) long
- Shredded dry chili, optional
- Whisk together all the ingredients for the marinade in a bowl. Add the chicken and marinade for 30 minutes or longer.
- Pour the sesame oil in the skillet of Fukkura-san. Spread the cabbage leaves and chicken over the cabbage. Add the mushrooms and carrot.
- Cover with the lid and set over medium-high heat. Cook for 3 – 5 min. Stir, and cover again. Cook for 7 – 8 minutes more or until the chicken is cooked through.
- Add the nira and cook for another minute or so. Stir again.
- Garnish with some shredded dry chili (optional) and serve at the table.
Trecipe video is also available on my YouTube Channel, Happy Donabe Life!
I love to serve Kei-Chan with freshly cooked donabe rice.