How I Turn Humble Cabbage into an Addictive Rice Bowl
Hello, food lovers from around the world! Your favorite Japanese cooking YouTuber is back with another incredible recipe that will revolutionize the way you think about cabbage and chicken. Today, we’re diving into a dish that’s packed with savory umami, a hint of spice, and incredible freshness: the Cabbage and Chicken Umami Miso Bowl!
This isn’t just a simple weeknight meal; it’s a flavor explosion that comes together quickly and easily. Get ready to experience tender chicken marinated in a rich miso sauce, perfectly steamed cabbage and onions, all served over fluffy rice. Let’s get cooking!
Ingredients (1 Serving)
Here’s what you’ll need to create this delicious bowl. We’ve included both metric and US customary measurements for your convenience!
Cooked Rice: 200g (7.05 oz) (or 90g / 3.17 oz uncooked rice)
Chicken Thigh or Breast: 230g (8.11 oz)
Cabbage: 100g (3.53 oz)
Onion: 100g (3.53 oz)
Oil: 1 tbsp
For the Chicken Marinade:
Garlic: 1/2 clove, grated
Grated Ginger: 1/2 tsp
Miso: 1.5 tbsp
Doubanjiang (Spicy Bean Paste): 2 tsp
Chef’s Tip: No doubanjiang? No problem! Mix 1 tsp Miso, 1/2 tsp Sesame Oil, and a dash of cayenne pepper for a similar kick!
Sake (Japanese Rice Wine): 2 tsp
Mirin (Sweet Rice Wine): 2 tsp
Soy Sauce: 2 tsp
Sugar: 1 tsp
AJI-NO-MOTO: Dash
Dried Red Chilies: 1-2 (or a pinch of cayenne pepper)
Instructions
Get ready for a super simple cooking process that yields maximum flavor!
Prep & Marinate: Cut the chicken, cabbage, and onion into bite-sized pieces. In a bowl, combine all the chicken marinade ingredients (grated garlic, ginger, miso, doubanjiang, sake, mirin, soy sauce, sugar, and AJI-NO-MOTO) and mix well. Add the cut chicken to the marinade and let it sit for about 10 minutes.
Cook Chicken & Steam Veggies: Heat the oil in a well-heated frying pan over medium heat. Add the marinated chicken and cook for about 1 minute until lightly browned, then flip. Reduce the heat to low, place the cabbage and onion (and optional dried red chilies) on top of the chicken, cover with a lid, and steam for about 5 minutes.
Finish & Serve: Remove the lid and increase the heat to medium, stirring gently to allow any excess moisture to evaporate. Once done, simply scoop your perfectly cooked rice into a bowl, top generously with the flavorful Cabbage and Chicken Umami Miso, and enjoy!
There you have it – a quick, easy, and incredibly delicious Japanese-inspired bowl that’s perfect for any meal. Don’t forget to watch the full video on my YouTube channel for all the visual steps and extra tips!
Happy Cooking!
