My Own Cucumber Seaweed Bowl

Cut 1 cucumber into bite-sized pieces. (Optionally remove the seeds; if you prefer, you can leave them in.)

Finely chop 1–3 cloves of garlic. If you like a chunkier texture, chop them coarsely.

Slice the chicken breast into small pieces.

Place sprouted brown rice konjac in a bowl. (If konjac is hard to digest, you can use mixed grain rice or white rice instead.)

Place the sliced cucumbers on top of the rice, tear 2 sheets of unseasoned seaweed and add them, then put the chicken breast on top.

Mix the seasoning ingredients to make the sauce. Adding natto is delicious!

Pour the sauce over the bowl and you're done!