I only had cabbage and chicken, so I tried steaming them together.If the chicken gets in the way when adding the cabbage, just remove it.If the chicken hasn't fully cooked, place it on top of the cabbage and steam it some more.If you don't have mirin or soy sauce, using mentsuyu is fine. Recipe by Purple tantan

This is very simple and delicious Japanese recipe that my mom taught me.

Since there are so many recipes for using a boiling method to make char-siu, I used nutritious chicken breast, which is healthier than chicken thigh, and just one frying pan to easily make moist and tender chicken char-siu. Grease will come out from the skin so there's no need to use oil.For the photo, I wrapped boiled string beans into the chicken. It's good for a bento lunchbox!At the end, quickly raising the temperature to high makes the soy sauce burn so when you're boiling down the liquid, keep your eye on it and only raise the heat to medium. Recipe by vermillion

I added three kinds of vegetables to my recipe for Pan-fried Chicken & Cabbage.I couldn't find a whole chicken thigh piece, so I used chopped pieces instead.I prefer using a whole piece and slicing after cooking since it makes the meat more tender.Covering the frying pan with a lid to steam cook is the key to this recipe. Start with the vegetables that take longer to cook. Recipe by Purple tantan

I came up with this recipe because I wanted to make a dish by using food that I already had.Salty and garlic taste goes well with rice.It's easy, cheap, and delicious.Coat the chicken with sake and katakuriko to prevent from drying out. Slice the chicken thinly so that it is cooked well! Season the chicken quite well when you fry it, and toss with the vegetables to give just the right saltiness. Recipe by yaburie

My mother taught me this, and since then, this is the recipe I have been making in winter.Add the oil from the canned tuna, as it will add extra flavor to this dish.When you cook the Chinese cabbage, be careful not to burn it before the water seeps out from the cabbage!! Recipe by gabibi

I was thinking of a way to use up leftover Chinese cabbage to make an easy and delicious dish. That's how this recipe came about.You don't need to use any water or oil. The chicken is steam-cooked with the moisture that comes out of the cabbage leaves and it makes the chicken tender. You can also taste the sweetness of the cabbage in the dish. The key point to this dish is not touching the ingredients while they are cooking. Recipe by onji

You get tired of having Chinese cabbage in hot-pots all the time... so I tried simmering it in a warming spicy broth.If you have a pot that retains heat well, you can simmer it for a while and then just leave it to cook with residual heat. Cellophane glass noodles made out of potato starch may dissolve, so use the kind made with green soy beans. Adjust the spiciness to taste. Recipe by Kabapon

This is an inexpensive and voluminous side dish!Please don't stir-fry the cabbage for too long. Recipe by *Anna*

This is a stir-fry with cumin that I composed.The cabbage doesn't have much flavor, but the chicken is well seasoned, so eaten together, they are the perfect combination. Recipe by uzukaji

This is the pan-roasted chicken that I've been eating since I was a child. My mother used to roast it in the oven though.Since the chicken is cooked in the sauce, it won't be undercooked, and anyone can make it easily. There's no need to be too concerned about the cooking time, but just make sure not to let it burn. Recipe by *ai*

I like simple seasoning.For the sugar, use light brown sugar or brown sugar, if possible, since the colored sugar tends to give a richer taste. Recipe by Sweetpy