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Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion’s NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Chicken & Egg Donburi

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My simple version of Japanese donburi utilises all your regular pantry ingredients, meaning no trip to the Asian grocer needed for this one! Comforting, satisfying and full of savoury goodness.

WATCH THIS RECIPE

CHICKEN & EGG DONBURI

PREP TIME

10 minutes

COOK TIME

15 minutes

SERVES

2

Ingredients

1 cup Japanese rice

1/3 cup chicken stock

1 tsp white sugar

1 tbsp soy sauce

2 tbsp vegetable oil

½ onion, sliced

200g (7 oz) chicken thighs, thinly sliced

3 eggs, lightly whisked

¼ cup finely sliced spring onion (scallions)

shichimi togarashi* or chilli flakes to serve (optional)

Steps

Cook rice according to packet instructions.  Keep warm and just before serving, divide rice among 2 serving bowls

In a small bowl, combine the chicken stock, sugar and soy sauce.

In a small frying pan, heat half of the vegetable oil over medium-high heat.  Add half the onions and stir-fry for 2 minutes.  Add half the chicken and stir-fry for 3-4 minutes or until just cooked.  Pour half of the chicken stock mixture into the pan and simmer for about a minute.  Drizzle half the eggs over the contents of the pan.  Cook for about 2 minutes or until the egg is just set.

Remove pan from heat and slide the contents onto a bowl of rice.  Repeat with the remaining ingredients. Sprinkle with spring onion and shichimi togarashi.

Note Icon

Notes:

– Shichimi togarashi is a Japanese chilli spice blend and can be found in the Asian aisle of some supermarkets, online or from an Asian grocery store.

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