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

Ingredient Substitutions

• Instead of Onion: Shallot
• Instead of Chicken Breast: Turkey breast, Firm tofu (for vegetarian)
• Instead of Kombu: MSG 0.5 g
• Instead of Ginger: Ground ginger (1/8 tsp)
• Instead of Sugar: Honey (3 g)
• Instead of Sake: Dry sherry, Mirin (extra)
• Instead of Mirin: Sake + sugar
• Instead of Soy Sauce: Tamari
• Instead of Egg: Egg whites (2)
• Instead of Cabbage: Napa cabbage, Savoy cabbage
• Instead of Salt: Soy sauce (increase)
• Instead of Rice: Sushi rice, Calrose rice

Equipment Needed

• Non‑stick skillet or sauté pan (≈ 28 cm)
• Wooden spatula or silicone turner
• Measuring spoons
• Knife
• Cutting board
• Rice cooker or small pot
• Small bowl (optional for beating eggs) (optional)

Critical Steps — Do Not Skip

• Marinating the chicken and aromatics for at least 5 minutes.
• Avoid over‑cooking the chicken; keep heat medium.
• Add the beaten egg only after the pan reaches a rapid boil.

Chef Tips from the Video

• For extra umami, add a small piece of dried shiitake with the kombu.
• A sprinkle of toasted sesame seeds adds texture and flavor.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days. Reheat gently on low heat.

Freezer: Not recommended due to texture of cabbage and egg.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Pre‑slice onion and shred cabbage; store in zip‑top bags.
• Measure sauces into a small ramekin for quick addition.