(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:
I LOVE Japanese food. This looks so fresh and yummy!!
This looks really good and a nice creative way to cook chicken.
I'm so inspired by all the Asian meals you cook! This looks really light and delicious.
This looks great! I love a light meal that is still really tasty!
I forgot to add that I passed on an excellence award to you for your blog!
Cate, the dish looks delicious! I love Asian cuisine.
i've never heard of this type of dish before... looks delicious
I love donburi, this looks great. I love your blog!
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