This sweet and savory dish can be served over steamed rice which makes it a filling and delicious lunch or dinner meal.
2 boneless skinless chicken thighs
¼ Japanese cabbage, sliced
1 tablespoon cooking wine
1 teaspoon sugar
2 tablespoons soysauce
2 tablespoons mirin
How to make
In a frying pan, heat oil over medium heat. Saute the cabbage over medium high heat, set aside.
Place the chicken in the same pan over medium heat and brown both sides.
Add the mushrooms and wine to the pan, cover and cook for 5 minutes.
Combine sugar, soysauce, mirin and add to the chicken. Cook until the sauce thickens. Sprinkle some katsuobushi on top. Serve immediately.