Cabbage and Chicken Umami Miso Bowl

Steps

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1. 1
   Rinse and drain the rice, add 120g water and 0.5 tbsp sake, mix well, and cook until done.
   ▶ ≈0:19
2. 2
   Cut the onion into bite-sized pieces.
   ▶ ≈0:40
3. 3
   Cut the cabbage into bite-sized pieces.
   ▶ ≈0:58
4. 4
   Cut the chicken into bite-sized pieces.
   ▶ ≈1:12
5. 5
   In a bowl, combine grated garlic, grated ginger, miso, doubanjiang, sake, mirin, soy sauce, sugar, and MSG; mix well.
   ▶ ≈1:28
6. 6
   Add the chicken pieces to the marinade and mix thoroughly to coat evenly.
   ▶ ≈2:28
7. 7
   Heat a pan over medium heat, add 1 tbsp vegetable oil, and add the marinated chicken.
   ▶ ≈2:43
8. 8
   Add dried red chilies, the cut cabbage, and onion. Cover and steam for about 5 minutes.
   ▶ ≈2:59
9. 9
   Stir-fry until more than half of the liquid has evaporated and the mixture is glossy.
   ▶ ≈3:21
10. 10
    Serve the stir-fried chicken and vegetables over the cooked rice and enjoy.
    ▶ ≈3:31