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Chicken Domburi - a really easy one pot, week night meal.

Chicken Domburi

Servings 4


  • 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.