Chicken Donburi, a Japanese recipe featuring boiled rice topped with meat and eggs. This chicken version is flavored with onions and soy sauce.
Chicken Donburi, a flavorful Japanese rice bowl topped with meat that is hearty one dish meal. If there is any other cuisine that we enjoy the most besides Singaporean cuisine, it would be Japanese. There are many authentic Japanese dining spots in Singapore - from traditional and regional foods of Japan to foreign influenced dishes such as curries and hamburgers. Japanese cuisine is also generating quite a buzz in Houston, from the many modern Japanese restaurants that the city has, to the famed sushi restaurant Nobu that is scheduled for a late 2017 debut.
Japanese dining does not always have to involve raw seafood and can be done quite simply at home. Donburi is a Japanese rice bowl dish consisting of fish, meat, vegetables or other ingredients that is served over rice. It can be made with almost any ingredient, even leftovers - a great recipe to have if eating down the pantry or refrigerator is a family practice for you.
This recipe is quick and simple, another perfect weeknight dish. I am always able to prepare this dish really quickly and with a side of miso soup, you have a complete meal.
by Miss Crumbs A Lot, adapted from cookbook "The Slow Cooking Bible"
2 cups Short-Grain Rice
2 tbsp oil
2 pieces Skinless Chicken Breast (cut into thin strips)
1 Large Onion (thinly sliced)
1/3 cup Shoyu (Japanese Soy Sauce)
2 tbsp Mirin (Sweet Rice Wine)
1 tsp Dashi Granules
5 Eggs (lightly beaten)
1 packet Salted Seaweed (snack sized) (cut into thin strips)
2 Spring Onions (Scallions) (sliced)
1. Rinse and drain rice and cook in a rice cooker, according to instructions.
2. Heat oil in a wok or frying pan over high heat. Once hot, add chicken and stir fry until tender and cooked. Remove from wok or pan and set aside.
3. Reheat wok or pan, add onions and stir fry for 3 min or until it is lightly caramelized and soft.
4. Add 1/3 cup of water, shoyu, mirin, and daishi granules. Mix well and bring to boil. Cook for another 3 min.
5. Return chicken into the wok or pan and add in beaten eggs, stirring gently to break up the eggs.
6. Cover and simmer on low heat for 2 to 3 min, or until egg is cooked and set. Remove from heat.
7. Place cooked rice in a bowl, spoon over the chicken and egg mixture and top with seaweed strips. Garnish with spring onions.
A Singaporean SAHM living in Houston, Texas. Discovering her potential in the kitchen with authentic Singaporean Cuisine. And exploring the dynamic food scene Houston has to offer.
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