It’s our last day in Calgary today. It has been a great week bonding with my husband and three sons. These are the times that I will remember and forever cherish. I am already looking forward to our next time together come Christmas time. For our last day here, my oldest son and I went to check out some food trucks in the downtown area. Alberta is famous for its beef, so we tried a food truck that served prime rib sandwiches and salads. We were not disappointed; it was delicious!
The recipe that I am sharing today is a popular Japanese rice bowl dish: chicken and egg donburi. Bite-sized pieces of chicken were cooked over a mixture of sweet sauce consisting of sake, soy sauce, sugar, mirin, onion and chicken broth and then beaten eggs were added to thicken the sauce. This dish is so simple and easy to make; an ideal dish to make after a long day at work. 😀
Cooking Tips for Perfect Donburi
To achieve the best chicken and egg donburi, make sure your chicken pieces are cut into uniform sizes. This helps them cook evenly. Marinating the chicken in the sauce for about 30 minutes before cooking can enhance the flavor, allowing the meat to absorb the sweetness of the marinade. When you add the beaten eggs to the pan, lower the heat to a gentle simmer. This prevents the eggs from cooking too quickly and becoming rubbery. Stir gently and let the eggs set slightly before mixing them with the chicken. For an added touch, sprinkle some chopped green onions or a dash of togarashi spice on top right before serving. This not only enhances the flavor but also adds a pop of color to the dish.
Serving Suggestions and Variations
Chicken and egg donburi is versatile and can be served in various ways. Traditionally, it is served over a bed of steamed white rice, but you can substitute it with brown rice for a healthier option. Adding a side of pickled vegetables can provide a nice crunch and balance out the flavors. For those who like a bit of heat, consider incorporating some sliced jalapeños or a drizzle of sriracha on top. If you want to switch things up, try using different proteins like sliced beef or tofu. You can also add vegetables, such as snap peas or mushrooms, during the cooking process for added nutrition. This dish can be enjoyed for lunch or dinner and is just as good the next day as leftovers.
Frequently Asked Questions
Can I use chicken breast instead of thighs?
Sure, you can use boneless chicken breasts if that’s what you have on hand. Just remember that they might cook a bit differently and could be less juicy compared to thighs.
What can I substitute for cooking sake?
If you don’t have cooking sake, white wine or a mix of white vinegar and water can work as a substitute. It won’t be exactly the same, but it will still add some depth to the flavor.
How should I store leftovers?
Store any leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove or in the microwave, adding a splash of broth if it seems dry.
Can I make this dish ahead of time?
You can prep the chicken and sauce in advance, then cook them just before serving. This way, the flavors stay fresh and the eggs can be added right before you sit down to eat.
What should I serve with chicken and egg donburi?
This dish is great on its own, but you can serve it with a side of pickled vegetables or a simple salad for some crunch. A little miso soup on the side would also complement the meal nicely.
Chicken and Egg Donburi
Ingredients
- ½ lb boneless skinless chicken thighs, cut into bite-sized pieces
- 3 eggs lightly beaten
- 1 small onion sliced thinly
- 1 green onion thinly sliced
- 1/3 cup chicken broth
- 2 tablespoons cooking sake
- 2 tablespoons sugar
- 2 tablespoons mirin
- 2 ½ tablespoons soy sauce
Instructions
- Put onion, chicken broth, sake, sugar, mirin and soy sauce in a skillet over medium- high heat and bring to a boil. Add the chicken thighs and onion and cook for 3-4 minutes or until chicken meat are cooked.
- Pour the beaten eggs around and over the chicken and then cover with a lid. Simmer for about 30 seconds while shaking the pan. Cook the eggs to your desired firmness. Sprinkle with green onions and turn off the heat.
- Serve over a bowl of rice.
- Enjoy!
Notes
Nutrition
I used to cook this a lot when I lived in Japan for a year. If I remember correctly, this is called oyako…meaning mother and child because of the combination of chicken (mother) and eggs (child)…thanks for bringing back memories, I have to cook this again. It is delicious!