Breakfast · Japanese · 10 min
Tamagoyaki and Grilled Chicken Breakfast Set with Enoki Miso Soup
- Calories
- 487
- Protein
- 42g
- Carbs
- 34g
- Fat
- 21g
Ingredients
- 129.0 g Chicken breast, raw
- 140.8 g Sushi rice, cooked
- 220.9 g Enoki mushrooms
- 66.3 g (approx 0.6 egg) Large egg (for Tamagoyaki)
- 112.6 g Daikon kimchi
Method
- 01Slice the chicken breast into thin strips and sear in a hot, lightly greased pan until golden-brown and cooked through; set aside.
- 02In 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.
- 03Whisk 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.
- 04Plate the warm sushi rice in a small bowl. Arrange the seared chicken strips alongside the neatly sliced tamagoyaki.
- 05Serve 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.
Cook it with the whole plan around it
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