Chicken Domburi has always been a favourite of mine. It all happens in the one pot (excluding cooking the rice), so its perfect for a quick week night meal.
You start by browning the chicken and then cooking the onions until soft. Add your liquid and the eggs and its all ready once the eggs are set. Serve with rice and garnish with spring onion and pickled ginger. It’s also lovely served with asian greens.
- 300 - 400 grams chicken thighs (about 4 thighs)
- 2 medium onions; finely sliced
- 2 tablespoons oil
- 4 tablespoons soy
- 4 tablespoons water
- 2 tablespoons mirin
- 5 eggs; light beaten
- Spring onion; finely chopped on the diagonal
- pickled ginger to serve
- Boiled rice to serve
Heat half the oil in a frying pan over high heat and cook the chicken until golden and cooked through. Set aside. Add the additional oil and the sliced onions; cook over low heat until tender but not browned. Add the soy, water, and mirin and bring to the boil. Return the chicken to the pan.
Lower heat to low and pour in the eggs. Using a wooden spoon, stir it around once to distribute the mixture a little. Cover and cook for 5 or so minutes, or until the egg is set.
Add rice to bowl and top with the chicken. Garnish with spring onion and pickled ginger.