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.


Anonymous 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!