Happy Donabe Life

Sizzling Shoyu Chicken & Cabbage


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.


Fukkura-san Large


3 - 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


  1. Whisk together all the ingredients for the marinade in a bowl. Add the chicken and marinade for 30 minutes or longer.
  2. Pour the sesame oil in the skillet of Fukkura-san. Spread the cabbage leaves and chicken over the cabbage. Add the mushrooms and carrot.
  3. 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.
  4. Add the nira and cook for another minute or so. Stir again.
  5. 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.


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