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Home >> NIMONO - STEWED Recipes

CHICKEN AND EGG DONBURI

INGREDIENTS :

250g sushi rice (i.e. short-grain rice), 1.25 cups of water, 1 piece of kombu (i.e. seaweed), 2 boneless thighs, 1 onion, 4 large eggs, 1 cup of chicken broth, 1 stalk of spring onion.

SEASONINGS:
(1) 1 tsp mirin, 1/2 tsp chicken bouillon powder.
(2) 1T sake, 3T soy sauce, 2T mirin, 1.5T caster sugar.

PREPARATION :

1. Wash sushi rice under cold running water till the water through it is completely clear; Leave in the strainer to drain for 60 minutes; Arrange the rice in a pan with 1.25 cups of water and a piece of kombu; Bring to the boil over a high heat; Remove the kombu; Cover the pan; Turn to a medium-low heat; Simmer for 10 minutes; Turn off the heat; Leave it with the lid for 15 minutes; Arrange the hot rice in a sushi-oke; Fluff up the rice with a wooden spoon; Cover with a clean moist but not wet cloth till ready to use.
2. Rinse chicken thighs in running water for 6 minutes; Drain; Discard the skin; Trim off the fat; Cut into pieces; Marinate in seasoning (1) for 30 minutes.
3. Peel, rinse and slice onion thinly.
4. Rinse spring onion; Cut off the ends; Cut into sections.
5. Beat eggs to a bowl; Beat till well blended.
6. Pour 1 cup of chicken broth to a saucepan; Bring to the boil over a high heat; Turn to a low heat; Add seasoning (2); Stir over a low heat till the sugar dissolved; Add the chicken pieces from the step 2; Simmer over a low heat for 5 minutes; Add the onion; Simmer over a low heat for 5 minutes; Add an half of the egg solution to the chicken and onion; Cover the pan with a lid; Cook over a low heat till the egg has just set (roughly 4 minutes); Uncover; Add the remaining egg solution and the spring onion; Turn off the heat.
7. Arrange the rice from the step 1 in serving bowls; Arrange the chicken and egg mixture from the step 6 on top; Serve immediately.