Just a couple of comments on this recipe. FIrst, if you aren't familiar with Dashi stock (japanese fish stock), you can by dried Dashi granules at most Asian grocery stores. You simply follow the directions on the side (1 tsp per cup of water I think) to make your Dashi. Make sure you don't put 2/3 cup of the granules in your Donburi...it will taste terrible!
We often add Shitake mushrooms to this dish. You can buy dried shitake mushrooms as most Asian grocery stores. Just slice a few, reconstitute them with some hot water, and add them with the chicken and onion.
Also, I often substitute Tofu for chicken and egg whites for eggs in this dish. It tastes a little better with Chicken than with Tofu, but if you are trying to cut meat out of your diet, it still tastes delicious with Tofu. You might try with Tofu and Chicken, and see how you like the Tofu. Make sure you cut the tofu into bite size squares and use firm or extra firm Tofu.
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Chicken and Egg Donburi
Typical everyday one-bowl Japanes dish. Ingredients
- 3 cups hot cooked Japanese rice
- 4 oz chicken thigh
- 3 egss, lightly beaten
- 1/2 onion, thinly sliced
- Broth:
- 2/3 cup dashi stock
- 1tsp sugar
- 2 1/2 Tbls soy sauce
- 2 1/2 Tbls mirin
Directions
- Slice chicken into thin, bite-size pieces.
- Slice onion lengthwise
- In saucepan, bring cooking broth ingredients to a boil.
- Add onion and chicken.
- Heat until cooked and spread evenly to fit the size of serving bowls.
- Swirl in beaten eggs.
- Remove from heat, cover and let steam for two minutes.
- In each serving bowl, place rice and topping.
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