Chicken donburi

A Japanese rice bowl dish with a sweet soy marinade that's a tasty way to serve chicken and vegetables.

  • 15 mins preparation
  • 45 mins cooking
  • Serves 4
  • Print


Chicken donburi
  • 4 dried shiitake mushrooms
  • 1/2 teaspoon dashi powder
  • 1 cup (250 millilitres) boiling water
  • 4 medium brown onions, thinly sliced
  • 1 1/2 cup (300 grams) koshihikari rice
  • 3 cup (750 millilitres) cold water
  • 1/4 cup (60 millilitres) soy sauce
  • 2 tablespoon mirin
  • 1 teaspoon white sugar
  • 600 gram chicken breast fillets, coarsely chopped
  • 4 eggs, beaten lightly
  • 2 green onions, thinly sliced


Chicken donburi
  • 1
    In a small heatproof bowl, cover mushrooms with boiling water, stand 20 minutes; drain. Discard stems; slice caps thinly.
  • 2
    Meanwhile, in a small jug, combine dashi with boiling water.
  • 3
    In a heated lightly oiled large frying pan, cook brown onion, stirring, about 10 minutes or until onion is browned lightly. Add half of the dashi mixture, reduce heat; simmer, stirring occasionally, about 10 minutes or until softened. Transfer to medium bowl.
  • 4
    In a large saucepan, bring rice and cold water to a boil, uncovered, stirring occasionally. Reduce heat to as low as possible; cover with a tight-fitting lid, cook rice 12 minutes. Do not remove lid or stir rice during cooking time. Remove from heat; stand, covered, 10 minutes.
  • 5
    Meanwhile, in same frying pan, combine remaining dashi mixture with sauce, mirin and sugar; bring to a boil. Add chicken and mushroom; cook, covered, about 5 minutes or until chicken is cooked through.
  • 6
    Combine egg with cooked onion in bowl, pour over chicken mixture; cook, covered, over low heat, about 5 minutes or until egg just sets.
  • 7
    Divide rice among serving bowls; top with chicken mixture, sprinkle with green onion.

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