Steps

1. Roll the cabbage and julienne it. [Expert Tip!] If it's too much trouble, you can use store-bought shredded cabbage.
   🕒 04:30
2. Prepare about half of the tomato for garnish and slice it thinly.
   🕒 05:22
3. Thinly slice the 280g chicken thigh. [Expert Tip!] To save the effort of stacking and grilling meat like in authentic kebabs, it's efficient to slice it thinly at this stage.
   🕒 06:53
4. Place 3 tbsp yogurt in a heatproof container and heat in the microwave for 1 minute to drain excess water. [Expert Tip!] If using Greek yogurt, draining is not necessary.
   🕒 08:45
5. Transfer the drained yogurt to a bowl and add the thinly sliced chicken thigh.
   🕒 10:51
6. Add 1 tsp cumin, 2/3 tsp oregano, 1/2 tsp salt, and 6 dashes MSG(Ajinomoto) (MSG), rub well into the meat, and marinate for a while to let the flavors meld.
   🕒 11:08
7. Make the sauce. In a separate bowl, combine 50g mayonnaise, 30g ketchup, 1 tsp cumin, 4 dashes pepper, 2 tsp yogurt, 10 dashes Tabasco, and 3-4 dashes Ajishio (Seasoned Salt), and mix well.
   🕒 12:08
8. Heat a frying pan with oil to taste, add the marinated chicken thigh, and cook until browned. Focus on cooking with the skin side down to achieve a crispy texture. [Expert Tip!] Marinating in yogurt tenderizes the meat and adds richness and flavor.
   🕒 14:12
9. Prepare the kebab sandwich using toast. Lightly spread olive oil or rice bran oil on 2 slices of bread.
   🕒 17:06
10. Place the shredded cabbage, thinly sliced tomato, and cooked chicken on the toasted bread.
    🕒 17:43
11. Drizzle generously with the prepared sauce, and if available, sprinkle with paprika powder to taste.
    🕒 18:02
12. Prepare the kebab rice bowl. Scoop 200g warm cooked rice into a bowl, then top with shredded cabbage, thinly sliced tomato, and cooked chicken.
    🕒 18:34
13. Drizzle generously with the prepared sauce, and if available, sprinkle with paprika powder to taste.
    🕒 19:35
14. For an optional flavor change, add Majisco.
    🕒 22:18