Chicken & Cabbage Rice Bowl (Japanese-inspired)

Ingredients

• 60 g Onion (thinly sliced)
• 150 g Chicken Breast (cut into bite‑size pieces)
• 50 ml Water (for simmering)
• 1 g Kombu (optional, adds umami)
• 4 g Fresh Ginger (minced)
• 5 g Sugar (granulated)
• 10 ml Sake (Japanese cooking sake)
• 5 ml Mirin (sweet rice wine)
• 20 ml Soy Sauce (low‑sodium)
• 2 Egg (beaten)
• 120 g Cabbage (shredded)
• 1 pinch Salt (small pinch)
• 160 g Short‑grain Rice (Japanese short‑grain rice, rinsed)

Instructions

1. Prepare all ingredients

   Slice the onion thinly, shred the cabbage, mince the ginger, and measure out all sauces and seasonings. Beat the two eggs in a small bowl.

   Time: PT5M

2. Marinate the chicken

   Place the chicken pieces directly in the skillet, add soy sauce, sake, mirin, sugar, minced ginger and the kombu (or MSG). Toss to coat and let sit for at least 5 minutes.

   Time: PT5M

3. Cook the chicken

   Heat the skillet over medium heat. Add a drizzle of neutral oil if the pan is dry, then cook the marinated chicken for 2–2.5 minutes, stirring gently until just opaque.

   Time: PT3M

   Temperature: Medium heat

4. Sauté onion

   Add the sliced onion to the pan and stir‑fry for about 1 minute until fragrant.

   Time: PT1M

   Temperature: Medium heat

5. Add cabbage and season

   Add the shredded cabbage, sprinkle a small pinch of salt, and stir‑fry for 2–2.5 minutes until the cabbage is just wilted but still crisp.

   Time: PT3M

   Temperature: Medium heat

6. Cook the eggs

   Push the chicken and vegetables to one side of the pan. Pour the beaten eggs into the empty space, let sit for 2 minutes without stirring, then gently scramble to create soft curds.

   Time: PT2M

   Temperature: Low heat

7. Cook the rice

   Rinse the rice until water runs clear. Add 200 ml water (or per your rice cooker instructions) and bring to a boil, then reduce to low heat and simmer for about 12 minutes until tender.

   Time: PT12M

   Temperature: High heat then low

8. Combine rice with the pan

   When the rice is done, fluff it and add it to the skillet. Spread evenly and stir‑fry for 2 minutes on medium‑high heat so the rice absorbs the sauce and mixes with the chicken, cabbage, and egg.

   Time: PT2M

   Temperature: Medium‑high heat

9. Final seasoning

   Taste the bowl and add a splash more soy sauce or a pinch of salt if needed. Give it one last quick stir.

   Time: PT1M

10. Serve

    Transfer the chicken cabbage rice bowl to a serving bowl. Garnish with sliced green onion if desired and serve hot.

    Time: PT0M

Nutrition Facts

Calories

608

Protein

50.7 g

Carbohydrates

69 g

Fat

14.3 g

Fiber

3 g

Ingredient Substitutions

• Instead of Onion: shallots
• Instead of Chicken Breast: turkey breast
• Instead of Water: stock
• Instead of Kombu: MSG 0.5g
• Instead of Fresh Ginger: ground ginger 1/8 tsp
• Instead of Sugar: honey 3g
• Instead of Sake: dry sherry
• Instead of Mirin: sugar water
• Instead of Soy Sauce: tamari
• Instead of Egg: tofu scramble
• Instead of Cabbage: Napa cabbage
• Instead of Salt: sea salt
• Instead of Short‑grain Rice: sushi rice

Equipment Needed

• Non‑stick skillet
• Spatula or wooden spoon
• Chef's knife
• Cutting board
• Measuring spoons
• Rice cooker or saucepan
• Small bowl (optional for beating eggs) (optional)

Critical Steps — Do Not Skip

• Marinating the chicken in the skillet for at least 5 minutes
• Cooking chicken quickly over medium heat to avoid drying out
• Keeping heat low when cooking the egg
• Stir‑frying cabbage just until wilted to retain texture
• Integrating cooked rice without creating lumps

Chef Tips from the Video

• Add a small piece of kombu to the cooking water for extra umami without extra salt.
• Use low heat after the alcohol (sake, mirin) has boiled off to keep the chicken juicy.
• If you like a little crunch, add a handful of toasted sesame seeds just before serving.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Freeze in a freezer‑safe container for up to 1 month. Reheat gently on low heat.

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

Make-Ahead Tips

• Measure and mix the soy‑sake‑mirin sauce in a small jar the night before.
• Pre‑cook the rice and store it in the fridge; reheat in the skillet with a splash of water.
• Marinate the chicken for up to 30 minutes for deeper flavor.