Chicken Domburi recipe

I am very pleased to have found this recipe as I am reminded of my college days when I used to order this dish at the local Japanese fastfood stall inside our campus. What makes it unique is that they’d serve it up with raw egg on top, yum! I didn’t do the same though as this was my first attempt at this recipe. Maybe next time. For now, I thought I’d go strictly by the book:

Ingredients:

2 tbsps oil
200g chicken breast fillet, cut into thin strips
2 medium onions, thinly sliced
4 tbsps water
4 tbsps Japanese soy sauce
2 tbsps mirin
1 tsp dashi granules
5 eggs, lightly beaten

Procedure:

1. Heat the oil in a frying pan over high heat, and stir-fry the chicken until golden and tender; set aside.
2. Reheat the pan, add the onion and cook, stirring occasionally, for 3 minutes or until beginning to soften. Add the water, soy sauce, mirin and dashi granules. Stir to dissolve the dashi and bring the stock to the boil. Cook for 3 minutes or until onion is tender.
3. Return the chicken to the pan and pour in the eggs, stirring gently to just break up the eggs. Cover and simmer over very low heat for 2 to 3 minutes or until the eggs are just set. Serve over steamed rice.

If you’re into onions and eggs, like my husband, then this is the dish for you!

Happy cooking!