Chicken, cabbage and miso butter

Ingredients

• 1 tbsp vegetable oil
• 4 chicken thigh cutlets, skin-on, bone removed
• 50 g butter
• 2 garlic cloves, roughly chopped
• 1 brown onion, thickly sliced
• ¼ head cabbage, cut into 5 cm pieces
• ¼ cup white (shiro) miso
• 2 tbsp sake
• 1 tsp sugar
• 1 spring onion, finely sliced (optional)

Instructions

1. Heat a large heavy based frying pan over medium heat and add the oil. Fry the chicken, skin-down for about 4 minutes or until well browned. Remove from the pan and cut into large pieces. The chicken should not be completely cooked yet.
2. Add the butter, garlic and onion and fry until the onion is lightly browned. Add the cabbage and stir to coat in the butter. Season with salt, cover with a lid and cook, stirring occasionally for about 3 minutes or until the cabbage is wilted.
3. Mix the miso, sake and sugar together in a small bowl. Return the chicken to the pan and pour over the miso mixture. Cook for about 3 minutes or until the chicken is cooked through. Transfer to a plate and scatter with spring onion, if using.

Photography by Kitti Gould.

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