An ultra-comforting Japanese donburi: tender chicken, melt-in-your-mouth onions, and a barely set egg, poured over hot rice that absorbs the fragrant broth. The bowl should stay soft, glossy, and slightly runny.
Ingredients
- 800 g cooked Japanese rice
- 550 g boneless chicken thigh
- 6 pieces eggs
- 2 pieces yellow onions
- 350 ml ready-to-use dashi
- 4 tbsp Japanese soy sauce
- 3 tbsp mirin
- 1 tsp light brown sugar
- 2 sprigs scallion
Method
- Cut the chicken into even bite-sized pieces so they cook quickly and stay juicy; slice the onions into thin half-moons and thinly slice the scallion.
- Beat the eggs very lightly, just enough to break the yolks: the mixture should remain marbled, not perfectly homogeneous.
- Reheat the rice and divide it into deep bowls; it must be very hot when it receives the topping to absorb the sauce.
- Bring the dashi, soy sauce, mirin, and sugar to a simmer in a large skillet or sauté pan, until the sugar is dissolved and the aroma is sweet and salty.
- Add the sliced onion and simmer until it becomes soft, translucent around the edges, and still slightly tender in the center.
- Add the chicken in as even a layer as possible, then cook at a gentle simmer until the pieces are opaque in the center and coated in broth.
- Pour the first half of the beaten eggs around the chicken, cover briefly, and let set until you have a soft, still-glossy texture.
- Add the rest of the eggs, turn off the heat when the surface is still slightly jiggly, then let the residual heat finish cooking without drying it out.
- Gently slide the chicken, onion, egg, and their juices over the hot rice, then finish with the sliced scallion and serve immediately.
Nutrition
Per serving
- Energy
- 682.2 kcal
- Protein
- 40.47 g
- Carbohydrate
- 64.59 g
- Fat
- 26.94 g
- Fibre
- 0.92 g
- Calcium
- 5.67 mg
- Iron
- 0.28 mg
- Magnesium
- 13.06 mg
