My simple version of Japanese donburi utilises all your regular pantry ingredients, meaning no trip to the Asian grocer needed for this one! Comforting, satisfying and full of savoury goodness.
WATCH THIS RECIPE
Chicken & Egg Donburi
PREP TIME
10 minutes
COOK TIME
15 minutes
SERVES
2
Ingredients
1 cup Japanese rice
1/3 cup chicken stock
1 tsp white sugar
1 tbsp soy sauce
2 tbsp vegetable oil
½ onion, sliced
200g (7 oz) chicken thighs, thinly sliced
3 eggs, lightly whisked
¼ cup finely sliced spring onion (scallions)
shichimi togarashi* or chilli flakes to serve (optional)
Steps
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Cook rice according to packet instructions. Keep warm and just before serving, divide rice among 2 serving bowls
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In a small bowl, combine the chicken stock, sugar and soy sauce.
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In a small frying pan, heat half of the vegetable oil over medium-high heat. Add half the onions and stir-fry for 2 minutes. Add half the chicken and stir-fry for 3-4 minutes or until just cooked. Pour half of the chicken stock mixture into the pan and simmer for about a minute. Drizzle half the eggs over the contents of the pan. Cook for about 2 minutes or until the egg is just set.
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Remove pan from heat and slide the contents onto a bowl of rice. Repeat with the remaining ingredients. Sprinkle with spring onion and shichimi togarashi.
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Notes:
– Shichimi togarashi is a Japanese chilli spice blend and can be found in the Asian aisle of some supermarkets, online or from an Asian grocery store.
Tasty
Easy, quick and so yummy. Husband said “really nice”.
5 stars
I love her recipes
easy and fun
i found this delicious, easy, and fun. i may go out and buy an 8 inch non-stick. The recipe does not tell you to cover the pan after the eggs but the video does. Do it. i lowered the heat a bit and covered with foil. Worked well. But both attempts were not wet looking like yours. i may increase the liquid portion a bit. Anyway, i will be making this a lot because i cook for one and this recipe is perfect for that.