Cut the kakufu in half horizontally and slice into 1cm widths. Slice the green onion diagonally into 1cm widths. Cut the Chinese cabbage in half vertically and slice into 2cm widths.

Cut the chicken thigh into bite-sized pieces.

Heat salad oil in a frying pan over medium heat. Add the chicken and stir-fry until the color changes. Add the kakufu and stir-fry for about 1 minute until the oil is absorbed.

Add the seasoning ingredients (sake, mirin, sugar, soy sauce, and water) and bring to a boil. Add the green onion and Chinese cabbage, cover with a lid, and simmer on low heat for about 10 minutes.