Directions
- 1Cook rice.
- 2Shred cabbage using a mandoline.
- 3Slice cucumber.
- 4Chop green onions.
- 5Grate ginger.
- 6Make the sauce by mixing ginger, soy sauce, sesame oil, and miso paste.
- 7Season chicken with salt and pepper.
- 8Cook chicken in a pan.
- 9Add sauce to chicken while cooking.
- 10Add green onions to chicken.
- 11Mix the sauce with the shredded cabbage, cucumber, and green onions.
- 12Slice the chicken.
- 13Assemble the bowl with rice, cabbage salad, and chicken.
- 14Drizzle extra sauce over chicken.
Ingredients
- 1 cup rice
- 1 medium head cabbage
- 1 cucumber
- 3 green onions
- 1 lemon
- 1 tbsp ginger
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp miso paste
- 1 tbsp sesame seeds
- 6 chicken thighs
- 1 pinch salt
- 1 pinch pepper
Equipment
mandolineknifefrying pansmall bowlmeasuring spoonsmeasuring cups
Related recipes
Plant-Based Spam Musubi
Japanese · Lunch
Vegan Bento Box
Japanese · Lunch
WWII Japanese soldier ration meal
Japanese · Lunch
Udon Fatti in Casa
Japanese · Lunch
Ice Cube Tray Sushi
Japanese · Lunch
Rice and Beef in the Rice Cooker
Japanese · Lunch
Crispy Chicken, Avocado & Cream Cheese Sushi
Japanese · Lunch
Copycat Sweetgreen Salmon Bowls
Japanese · Lunch20m
Onigiri comme dans Demon Slayer
Japanese · Lunch
濃厚バター醤油の焼きおにぎり
Japanese · Lunch
Œufs marinés façon japonaise avec nouilles et brocolis
Japanese · Lunch
Sticky, CRISPY mushroom and tofu rice rolls
Japanese · Lunch30m