The name of this dish translates to parent and child rice bowl and really makes you wonder what did come first — the chicken or the egg. You get both in this dish. You can also make donburi with any combination of meats, seafood and vegetables.
| Level: | Easy |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | 2 large bowls |
Ingredients
- 3 ounces premium Japanese soy sauce
- 3 tablespoons sake
- 2 tablespoons sugar
- 4 1/2 teaspoons mirin
- One 3-inch piece kombu
- 1 pound boneless, skinless chicken thighs, cut into bite-size pieces
- 4 tablespoons neutral oil
- 1/2 medium yellow onion, sliced (about 1 cup)
- 4 large eggs
- 4 cups cooked Japanese short-grain rice, warm
- 4 scallions, thinly sliced on the bias
Instructions
- In a small bowl, stir together the soy sauce, sake, sugar, mirin, kombu and 1 cup water. Mix about one-quarter of the sauce into the chicken pieces in a separate bowl and set aside.
- Heat an 8-inch omelet or donburi pan over medium-high heat. Add 2 tablespoons of the oil to the pan. At the first wisp of white smoke, add half of the onions to the pan and sauté until translucent, about 1 minute. Add half of the chicken and half of the remaining sauce to the pan and stir to combine. Bring to a simmer, then reduce the heat to maintain the simmer. Cook until the chicken is almost cooked through (about 90 percent), about 2 minutes.
- Crack 2 of the eggs into a small bowl and whisk until combined. Slowly pour in the egg in a steady stream in a circular motion until the chicken and sauce are covered. Reduce the heat to a slow simmer and cover the pan for about 1 minute until the eggs are just set but still very soft.
- Spoon about 2 cups of the rice into a 9-inch rice bowl and lightly pack it down, leaving about 1 1/2 inches of room at the top. Gently slide the egg mixture onto the rice, making sure not to flip the egg. Garnish with half of the scallions and serve warm. Repeat with the remaining ingredients to make a second bowl.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 2225 |
| Total Fat | 50 g |
| Saturated Fat | 8 g |
| Carbohydrates | 336 g |
| Dietary Fiber | 2 g |
| Sugar | 17 g |
| Protein | 88 g |
| Cholesterol | 585 mg |
| Sodium | 2722 mg |
Reviews
This was fantastic; everyone in my family enjoyed it. Easy to make, and the kombu was the only ingredient that I didn’t have on hand. The portions were huge, too. So flavorful. I will definitely make it again.