passion for food and cooking

Chicken and Egg Donburi

Chicken and Egg Donburi

This is a simple and nourishing meal. Donburi is a Japanese “rice bowl dish” an Asian-style omelette served on rice. I got this recipe from “Beautiful Food ” by Jody Vassallo and it’s a family favourite.

**I cooked 1 cup of soaked basmati rice in 5 cups of boiling water for 5-7 minutes. Drain and rinse with boiling water (from the kettle) easy.
Serves: 4


300 g chicken thigh fillets, chopped in small pieces
3 spring onions, sliced, extra to garnish
1 & 1/4 cups of chicken stock
2 tbsp Tamari
1 tbsp coconut sugar
4 eggs, lightly mixed (not whisked)
1 tbsp of toasted sesame seeds
basmati rice, to serve**


1. Put the stock, tamari and sugar into a large saucepan and stir over low heat until the sugar dissolves. Bring to boil, without stirring, then reduce the heat to low.

2. Add the chopped chicken and simmer for 5 minutes, until just cooked. Add the spring onion and cook for 1 minute.

3. Pour the eggs into the pan around the chicken in a steady stream, without stirring. Cook for 5 minutes, until the egg around the edge of the pan starts to bubble. Gently stir once, cover and cook for 5 minutes, until the egg is almost set.

4. Divide rice between four serving bowls and carefully spoon on a portion of the chicken and egg mixture. Sprinkle with the seasame seeds and extra spring onion. Enjoy!


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