Keichan Yaki (Miso Marinated Chicken & Vegetables)

Do you like miso flavor and chicken?

Miso marinated chicken with vegetables in a pan on the stove

Maybe with lots of vegetables?

cabbage, onion and carrots frying in a pan on the stove

Then this “Keichan” is for you. An addictive miso chicken dish from Gifu Prefecture! I personally think this is one of the best dishes to serve with plain white rice.

Chicken keichan yaki with rice in a light wooden bowl

Wanna know how to make this? Keep reading to find out!

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What is Keichan Yaki?

Keichan (けいちゃん or 鶏ちゃん) is a much-loved regional dish from the Gifu Prefecture in Japan. It’s particularly popular in Gujo City (Okumino region), southern Gero City (Hida region), and northern Nakatsugawa City. This tasty dish is thought to have been created around 1950, inspired by the Hokkaido specialty Jingisukan (lamb BBQ).

By the 1960s, local butchers and izakaya (Japanese-style pubs) started putting their own spin on the recipe, which led to the development of various regional interpretations of keichan.

Keichan is usually made with chicken and cabbage or seasonal vegetables marinated in a special sauce, then grilled on a hot plate or cooked in a cast iron pan.

There’s no set recipe for keichan. It’s a dish that’s been adapted in different areas, households, and eateries, with various seasonings like miso, soy sauce, or salt being used. Even with all these different versions, the one made with miso is still the most popular.

Chicken Keichan Yaki topped wutg chili threads served in a skillet on wooden base

How I Developed This Recipe

I grew up in Aichi Prefecture, right next door to Gifu, where Keichan was born. So I’ve known about this hidden gem all my life. You could even find it in the freezer section in a supermarket!

So, I had a mission to complete. My goal was to create the ultimate Keichan, something that would make you want to eat bowl after bowl of rice. I think I’ve got it just right.

If you like miso and chicken, you’ll love this. Why not give it a go?

Key Ingredients & Substitution Ideas

Keichan Yaki Miso Marinated Chicken and Vegetables ingredients on a white background with labels

Chicken thigh: While I highly recommend using thighs, you can opt for chicken breasts as a leaner alternative.
Green cabbage: Green cabbage is the norm in Japan and works perfectly in this recipe. Feel free to experiment with other light-colored varieties, but stay away from red cabbage, as it can change the dish’s appearance and flavor profile.
Carrot & Onion: I used yellow onions, but white onions work well too. But again, I personally don’t recommend using red onion.
Miso paste: The heart of our marinade. Awase (blended) miso is ideal for its balanced flavor. No blended miso on hand? No worries! Make your own by mixing equal parts red and white miso!
Other marinade ingredients: To complete our flavorful marinade, we’ll use a combination of soy sauce, mirin, sugar, sake, grated ginger and garlic, and a pinch of chili powder for a subtle kick. Adjust the chili to your spice preference!

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Visual Walkthrough & Tips

Here are my step-by-step instructions for how to make delicious Gifu Style Keichan Yaki at home. For ingredient quantities and simplified instructions, scroll down for the Printable Recipe Card below.

This section aims to provide a comprehensive overview of the cooking steps and techniques with visuals. It also includes more in-depth tips and tricks and explains why I do what I do.

STEP

Marinate the Chicken

To start, combine all the marinade ingredients in a bowl or container. Whisk until smooth, and make sure the miso is fully incorporated.

Cut the chicken into similar-sized pieces and soak it in the marinade. Cover the bowl or container and pop it in the fridge for at least an hour.

marinating chicken in a miso based sauce in a steel bowl

marinating chicken for keichan yaki in a bowl covered with plastic wrap

While the chicken marinates, prepare your vegetables. I roughly cut the cabbage, julienne the carrot and thinly slice the onion to optimize cooking time.

STEP

Cook the Vegetables

Heat the oil in a large frying pan over medium heat. Add the prepared vegetables and stir constantly for about three minutes, or until they start to soften.

frying carrots, onions and cabbage in a pan on the stove

STEP

Combine Chicken and Vegetables

Once the vegetables are soft, add the marinated chicken and all the marinade to the pan.

marinated chicken with vegetables in a pan to make keichan yaki

Pop a lid on the pan and turn the heat down to medium-low.

steaming keichanyaki in a pan on the stove with lid

Steam-fry the chicken for about 3-5 minutes or until it is cooked through.

STEP

Finish the Dish

Once the chicken is cooked, take off the lid and stir-fry everything for another minute.

Keichanyaki in a frying pan on the stove with wooden spatula

Serve your tasty miso-marinated chicken with some freshly cooked white rice to soak up all that delicious sauce.

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FAQ

Here are answers to frequently asked questions I have received across all platforms, including here, YouTube, Instagram, and Pinterest. If you have any questions, feel free to send them to me anytime! It will be a big help for everyone in this community!

Can I use white miso?

White miso has less miso flavor and is sweeter, so I don’t recommend it for this dish. If you use white miso, mix it with the same amount of red miso.

Chicken Keichan Yaki topped with chili threads served in a skillet on wooden base

I hope you enjoy this Keichan recipe! If you try it out, I’d really appreciate it if you could spare a moment to let me know what you thought by giving a review and star rating in the comments below. It’s also helpful to share any adjustments you made to the recipe with our other readers. Thank you!