Cabbage Chicken Rice Bowl

Ingredients

• 60 g Onion (thinly sliced)
• 150 g Chicken Breast (skinless, cut into bite‑size pieces)
• 50 ml Water
• 1 g Kombu (dried kelp; optional, can replace with MSG)
• 4 g Ginger (finely grated)
• 5 g Sugar (white granulated)
• 10 ml Sake (Japanese cooking sake)
• 5 ml Mirin (sweet rice wine)
• 20 ml Soy Sauce (regular or low‑sodium)
• 2 Egg (beaten)
• 120 g Cabbage (shredded)
• 1 pinch Salt
• 160 g Rice (short‑grain Japanese rice, rinsed)

Instructions

1. Prep the vegetables and chicken

   Thinly slice the onion, cut the chicken breast into bite‑size pieces, and shred the cabbage. Measure all sauces and seasonings.

   Time: PT5M

2. Combine aromatics and chicken in the pan

   Place the skillet on the stove, add the onion, chicken pieces, water, kombu (or MSG), grated ginger, sugar, sake, mirin and soy sauce. Do not use a separate bowl; everything goes straight into the pan.

   Time: PT2M

3. Marinate

   Let the mixture sit in the pan for at least 5 minutes. This softens the onion and lets the flavors meld.

   Time: PT5M

4. Cook chicken and onion

   Set the stove to medium heat and cook for 2–2.5 minutes, stirring occasionally, until the chicken starts to turn opaque but is still juicy.

   Time: PT3M

   Temperature: Medium heat

5. Add cabbage

   Add the shredded cabbage and a pinch of salt. Cook for another 2–2.5 minutes, stirring, until the cabbage softens but retains a slight crunch.

   Time: PT3M

   Temperature: Medium heat

6. Cook the rice

   While the pan is finishing, cook the rinsed rice in a rice cooker or pot according to package instructions (about 15 minutes). Keep warm.

   Time: PT15M

   Temperature: Boiling then simmer

7. Bring to a rapid boil

   Increase the heat to high. When the liquid in the pan bubbles vigorously (about 5 seconds), it is ready for the egg.

   Time: PT0M

   Temperature: High heat

8. Add the egg

   Beat the two eggs in a small bowl, then pour them evenly over the hot pan. Let sit for about 1 minute without stirring, allowing a soft, silky coating to form.

   Time: PT1M

   Temperature: High heat

9. Plate and serve

   Scoop the cooked rice into bowls, top with the chicken‑cabbage‑egg mixture. Serve immediately.

   Time: PT2M

Nutrition Facts

Calories

240

Protein

22 g

Carbohydrates

45 g

Fat

5 g

Fiber

2 g