Tamagoyaki and Grilled Chicken Breakfast Set with Enoki Miso Soup

Slice the chicken breast into thin strips and sear in a hot, lightly greased pan until golden-brown and cooked through; set aside.

In a small pot, bring 200ml water to a simmer. Add the enoki mushrooms and a spoonful of miso paste (not counted in macros) to create a light, savory broth.

Whisk the egg and pour into a small, hot rectangular tamagoyaki pan. Roll the egg into a neat cylinder as it sets, ensuring it stays soft and custard-like.

Plate the warm sushi rice in a small bowl. Arrange the seared chicken strips alongside the neatly sliced tamagoyaki.

Serve with a side of crunchy daikon kimchi and the hot enoki miso soup. Garnish with a pinch of shiso seasoning for a bright, herbal finish.