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Chicken donburi recipe
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Year-round Donburi ready in 30 minutes with complex flavors.
Ingredients:
  • 300.00 gm sushi rice
  • 1 sachet (2 tsp) dashi soup stock (see related article)
  • 250.00 gm boiling water
  • 18.20 gm peanut oil
  • 2 medium brown onions, halved, thinly sliced
  • 1 garlic clove, crushed
  • 3cm piece fresh ginger, peeled, finely grated
  • 600g chicken breast fillets, trimmed, thinly sliced
  • 42.00 gm salt-reduced soy sauce
  • 20.00 ml rice wine vinegar
  • 6 eggs, lightly beaten
  • thinly sliced green onion, to serve
Instructions:
  • In a saucepan, combine rice and 3 cups of cold water. Bring to a boil over medium-high heat, then reduce to medium-low, cover, and simmer for 10 to 12 minutes until liquid is absorbed. Remove from heat, and let it stand covered for another 10 minutes before serving.
  • Combine the stock and boiling water in a heatproof jug while you prepare the rest of the recipe.
  • In a frying pan over medium heat, heat oil and cook brown onion for 5 minutes until softened. Stir in garlic and ginger, and cook for 1 minute until fragrant.
  • Pour in half of the stock mixture and bring it to a boil, then lower the heat to simmer for 2 minutes until the liquid has almost evaporated. Add the chicken, soy sauce, vinegar, and the rest of the stock mixture. Simmer with the lid on for 5 minutes until the chicken is fully cooked. Gently pour the egg over the mixture and let it cook without stirring for 2 to 3 minutes until the egg sets.
  • Spoon rice into bowls. Pile on chicken mixture and sprinkle with green onion. Serve hot.

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