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Author Notes: This is a popular dish among Japanese home cooks. You sometimes see it on menus in Japanese restaurants in the U.S.A., but not often enough. I learned to make this when I spent a semester in Japan about 20 years ago and have recently started cooking it again. You can add some greens (spinach, kale) to step 1 if you like. In Japan they use chrysanthemum greens, which are hard to get in the U.S. If you cannot get your hands on the "tsuyu" use a combination of dashi (the broth used to make miso soup), soy sauce, and mirin. —roryrabbitfield
- 1/2 boneless chicken breast, cut into bite sized chunks
- 1/2 onion, sliced
- 3 eggs, beaten
- 3 ounces "tsyuyu" noodle dipping sauce (sold as bottled concentrate in Asian food stores), mixed with 3 ounces of water
- 3 scallions, sliced thinly
- 1 cup cooked Japanese "sushi" rice
- Bring "tsuyu"/water mixture just to a simmer in a medium size frying pan. Add chicken and onion. Cook until chicken is almost cooked through.
- Add beaten egg to pan. Cover, and let cook 30-60 seconds, then turn off heat, but leave covered until egg is mostly cooked through, but still wet in places.
- Divide rice into two serving bowls. Transfer contents of pan into bowls ("donburi" means "bowl" in Japanese). Top with scallions.