Low Cal High Protein Miso Garlic Chicken Rice Bowl

Steps

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1. 1
   Rinse 90 g of short grain rice and drain. Add 120 ml of water and optionally half tsp of sake for flavor. Mix well and cook the rice.
   ▶ ≈0:15
2. 2
   Prepare 5 shiso leaves or your favorite herbs.
   ▶ ≈0:41
3. 3
   Cut 200 g of skinless chicken into bite-sized pieces.
   ▶ ≈0:56
4. 4
   Season both sides of the chicken pieces with a dash of salt and pepper.
   ▶ ≈1:06
5. 5
   Mash 1 clove of garlic into a paste.
   ▶ ≈1:25
6. 6
   Mix the garlic paste with 1.5 tbsp miso, half tbsp sugar, half tbsp sake, and 1 tbsp mirin to make the sauce.
   ▶ ≈1:37
7. 7
   Heat a pan over medium heat, add 1 tsp of cooking oil, and once thoroughly heated, add the chicken pieces.
   ▶ ≈2:12
8. 8
   Once one side is golden brown, reduce heat to low, cover with aluminum foil, and steam-fry for about 3 minutes until the chicken is cooked through.
   ▶ ≈2:28
9. 9
   Add the pre-made sauce to the pan with the chicken fat still in it. Add the chopped shiso leaves or herbs and mix well.
   ▶ ≈2:48
10. 10
    Add 1 tsp of white sesame seeds and half tsp of sesame oil (add after turning off heat to preserve aroma), and mix well.
    ▶ ≈3:04
11. 11
    Serve the cooked rice in a bowl, top with the chicken, drizzle the sauce over, and enjoy.
    ▶ ≈3:25