Friday, September 19, 2008

Donburi style chicken

This is a great way to cook chicken without adding any fat, and it gives the meat great flavor while keeping it tender.  Served over rice, it's a delicious and simple meal with a nice amount of protein to keep you going. I added a lot of broth to my bowl, as you can see in the picture, but you can decide how you want to serve yours.

(from Japanese Home Cooking by Shunsuke Fukushima)
1 cup water
5 tbsp soy sauce
5 tbsp mirin
1 tsp instant dashi
1/2 tsp sugar
1/2 large yellow onion, thinly sliced
8 oz chicken thighs, skin removed, cut into bite-sized pieces
4 tbsp chopped parsley
2 eggs, lightly beaten 
2 cups steamed rice
1 scallion, thinly sliced (for garnish)

Place water, soy sauce, mirin, dashi and sugar in a shallow frying pan with a tight-fitting lid.
Bring to a boil, then add onion and chicken.
Cover, reduce heat to low and simmer until chicken is opaque and onion is soft, 8-10 minutes.
Add parsley and gradually pour eggs over liquid in pan.  
Tilt pan so eggs cover bottom. 
Cover and cook a little longer until eggs are almost set, about 1 minute.
Remove pan from heat before eggs are completely set.
To serve, place rice in individual serving bowls and top with egg, chicken and stock mixture.
Garnish with chopped scallion.



8 comments:

Katie said...

I LOVE Japanese food. This looks so fresh and yummy!!

KMAYS said...

This looks really good and a nice creative way to cook chicken.

Lisa said...

I'm so inspired by all the Asian meals you cook! This looks really light and delicious.

Maria said...

This looks great! I love a light meal that is still really tasty!

Lisa said...

I forgot to add that I passed on an excellence award to you for your blog!

Vera said...

Cate, the dish looks delicious! I love Asian cuisine.

Jaime said...

i've never heard of this type of dish before... looks delicious

gaga said...

I love donburi, this looks great. I love your blog!