Kei-chan is chicken that is simmered in a spicy miso sauce. We got a chance to try this dish back in September when we visited Gujo Hachiman.
This dish reminded me of Hokkaido's chanchanyaki, except that chicken is used instead of salmon and chanchanyaki is made on a large hot plate.
Kei-chan : 4 servings
1 large chicken breast, skinless and cut into bite sized pieces
1/2 onion, thinly sliced
1/4 cabbage, cut into bite sized pieces
1/4 red bell pepper, diced
1 tablespoon sesame oil
2 tablespoons shoyu
2 tablespoons dashi (stock)
1 clove garlic, grated
1 nub ginger, grated
2 tablespoons miso
2 tablespoons mirin (sweet rice wine)
1 tablespoon sake (rice wine)
1/4 teaspoon tobanjan (chili paste)
Mix all ingredients for sauce and set aside.
In a heated pan add the oil, onion, cabbage, red bell pepper and chicken
Cook until chicken is cooked through.
Add sauce and let simmer until cabbage is tender.
Serve over rice.
NOTES: Actually, I added the red bell pepper to give the dish some color, you could also add some carrots or other veggies too. If the sauce is a bit thick, you can add a little water to thin it out. Also, try to use a dark miso rather than white miso. I really liked how easy this was to put together and it was great on rice. I'm making this again.