Meaning parent and child, this popular Japanese donburi features both chicken and egg simmered together in a light broth and served over a bowl of short-grain rice.
- 2 chicken thigh fillets, cut into bite – size pieces
- ½ small white onion, thinly sliced
- 2-3 large eggs, lightly beaten
- 300 g hot steamed Japanese rice
- mitsuba leaf or finely shredded spring onion tops, to serve
- 125 ml (½ cup) dashi stock
- 1½ tbsp mirin
- 1½ tbsp sake
- 1½ tbsp soy sauce
- 1½ tbsp sugar
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- For the seasoning, place all the ingredients in a bowl and stir to combine.
- Heat a heavy–based frying pan with lid over medium heat. Add the chicken, onion and seasoning. Bring to the boil, then reduce the heat to low, cover and simmer for 3–5 minutes or until the chicken is just cooked.
- Slowly pour the beaten eggs over the top of the chicken and onion, cover and cook, without stirring for 2 minutes or until the egg is cooked.
- Garnish with the mitsuba leaves or spring onion and serve with hot steamed rice.
Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.
Photography by Adam Liaw.