There’s something so warm and comforting about donburi that whenever I’m feeling sick or tired, I always crave a large bowl or two. If you’re not sure what donburi is, it is a Japanese rice dish served in different varieties – my favourite being oyakodon which literally means “parent and child bowl” aka chicken and egg. Kind of funny when you think about it!
It is a really simple dish to prepare, and will make you feel better almost instantly (I promise!). There’s lots of different ways of making it, here’s how I like to do mine:
Chicken and egg donburi (Oyakodon)
The ingredients for this are per person, so just multiply accordingly.
1 chicken breast or thigh, cut in to thin, small pieces
1 portion of cooked white rice
1 chicken stock cube
Spring onions, chopped.
- Cook the onion in a small amount of oil in a sauce pan.
- After a few minutes, add in around 400 mls of water and the stock cube.
- Once it gets to a simmer, add in the chopped chicken breast and a splash of soy sauce/tamari to taste – I add around a tbs and then add more when eating.
- Let the stock simmer away and cook the chicken. How long this takes will depend on how big you cut the chicken, so be sure to check the largest piece to see it’s cooked.
- Add an egg to the stock/chicken mix. You can either stir it through, or let it poach lightly on top of the water.
- Add your rice to a bowl and pour the egg/stock/chicken mix over the rice. By this stage there shouldn’t be too much water left.
- Top with chopped spring onion and eat!