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
boneless chicken breast, cut into bite sized chunks
"tsyuyu" noodle dipping sauce (sold as bottled concentrate in Asian food stores), mixed with 3 ounces of water
scallions, sliced thinly
cooked Japanese "sushi" rice
In This Recipe
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.