Chicken Donburi

Donburi (丼^?, literally “bowl”, also frequently abbreviated as “don”, thus less commonly spelled “domburi”) is a Japanese “rice bowl dish” consisting of fish, meat, vegetables or other ingredients simmered together and served over rice. Donburi meals are served in oversized rice bowls also called donburi. Donburi are sometimes called sweetened or savory stews on rice.

-wikipedia.org

This asian recipe is from Japan.

Soak in warm water

1 handful of dried mushrooms Japanese (do not ask me where, the literal translation of those that I found gives “of dried mushrooms??” Which is well worth the translations of some random books).

Wash

300 g of rice in cold water, put it in the wok with 450 g of water, bring to a boil, reduce heat and cook 10 minutes over medium heat and cover. Let stand, lid closed, 10 min.

Peel, slice and Sauté

2 onions

Mix in a bowl and add onions

4 tbsp water
4 tbsp Japanese soy sauce (or just soy)
2 tbsp Hoisin sauce (if you Mirin)
1 tsp granulated Dashi

Bring to a boil, cook for a few minutes until the onions are tender. Set aside in a bowl.

In the same skillet or wok rid of its rice, brown

300 g chicken (white or thigh bone), cut into thin strips

Add the onion sauce. Fight without stress:

3 eggs

Pour over meat and onions, cover and cook 2 or 3 minutes over low heat until eggs are set.

Burn or rather toast the nori, recommended 15 seconds over a flame or very little on a baking sheet under the broiler.

Transfer the rice into a dish or in individual bowls, dig a little center, place the chicken, sprinkle with nori crumbled between your fingers, garnished with mushrooms previously passed the pan with a little soy.

And asian cuisines Japan is in your plate!

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