High Protein Oyakodon (Japanese Chicken & Egg Rice Bowl) for Fat Loss

Ingredients

• 1400 g Chicken breast(400g)
• 24 Eggs(200g)
• 32 cup Cooked white rice(300g)
• 42 cup Cabbage(150g)
• 52 tablespoon Soy sauce (low sodium)(30g)
• 61 tablespoon Mirin (or rice vinegar)(15g)
• 71 cup Dashi stock (or chicken broth)(240g)
• 82 stalk Green onion(30g)

Instructions

1. 1Slice the chicken breast into bite-sized pieces.
2. 2Shred the cabbage and chop the green onion.
3. 3In a pan, combine dashi stock, soy sauce, and mirin. Bring to a simmer.
4. 4Add the chicken pieces and cabbage to the pan. Cook until the chicken is cooked through and cabbage is tender.
5. 5Beat the eggs in a bowl.
6. 6Pour the eggs evenly over the chicken and cabbage mixture. Cover and cook on low heat until the eggs are just set.
7. 7Serve the mixture over cooked white rice.
8. 8Garnish with chopped green onion.