Chicken Donburi
Difficulty Level: Easy
My husband loves Japanese food, but we don't have it that often because I'm not a big fish or seafood eater and I usually end up with beef or chicken teriyaki, which I enjoy, but you can only have it so often. I was going to make one of those "cleaning out the fridge" dinners, so while I was finishing up the puttanesca sauce I made the other day, I could make something entirely different for him.
I always think about donburi as a kind of Japanese comfort food, and it seemed like the kind of thing I could just toss together without needing to look up a recipe. There is nothing authentic about this, it's just my version of a famous dish, but it made for one very happy husband. I didn't have any dashi, which is the traditional base for donburi, but I had some nori, so I just slid a sheet of it into chicken stock while it was heating and it imparted a pretty hefty seaweed flavour. I didnt't have any green onions, so I used pearl onions, but green onions would be better. This recipe makes just one bowl, so double if if there are two of you.
INGREDIENTS
| 2 cups | dashi or chicken stock |
| 1/4 cup | soy sauce plus 1 Tbsp |
| 2 Tbsp | mirin |
| 1/2 Tbsp | vegetable oil |
| 1 | boneless chicken breast, cut into 1 inch pieces |
| 2 | green onions, sliced diagonally |
| 2 | eggs, beaten |
| 1/2 cup | cooked rice |
| nori for garnish | |
PREPARATION:
- In a pot heat the dashi or stock, 1/4 soy sauce and mirin. Slide a slice of nori if you are not using dashi.
- Meanwhile in a small skillet, heat the oil and add one of the green onions and the chicken and sautee until the chicken is cooked through, about 5 minutes. Add 1 tablespoon of soy sauce to the eggs and then pour over the chicken. Let the eggs set and cook until they are firm and cooked through about 3 minutes.
- Remove the nori from the stock and discard. Place cooked rice in the bottom of a bowl and pour stock mixture over top. Slide the chicken and egg mixture over the top of the rice and stock and garnish with a few strips of nori. Serve immediately.
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