Directions
- 1Cook the rice.
- 2Shred the cabbage using a mandolin.
- 3Slice the cucumber into matchsticks.
- 4Finely chop the spring onions.
- 5Grate the lemon zest into a bowl.
- 6Add soy sauce, miso paste and sesame oil to the bowl with lemon zest.
- 7Season chicken thighs with salt and pepper.
- 8Sear the chicken thighs in a frying pan.
- 9Pour the sauce over the chicken and cook until done.
- 10Combine shredded cabbage, sliced cucumber, and chopped spring onions in a bowl.
- 11Pour the dressing over the salad and toss to coat.
- 12Slice the cooked chicken and add it to the bowl with the rice and salad.
- 13Serve and enjoy!
Ingredients
- 1 cup rice
- 1 small head cabbage
- 1 cucumber
- 3 spring onions
- 1 lemon
- 2 tablespoons soy sauce
- 1 tablespoon miso paste
- 1 teaspoon sesame oil
- 1 tablespoon sesame seeds
- 6 chicken thighs
- 1 pinch salt
- 1 pinch black pepper
Equipment
mandolinknifefrying pansmall bowlmeasuring spoonsmeasuring cup
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