Japanese Chicken Rice

Japanese Chicken Rice


1 person made this

Japanese chicken rice is a rice bowl meal also known as donburi. It's not hard to make and makes for a very filling lunch for one.

Serves: 1 

  • 3/4 cup short grain rice
  • 3/4 cup water
  • 1/2 chicken breast with skin
  • 1/4 cup sake
  • 1 1/2 teaspoons white sugar
  • salt, to taste
  • 2 teaspoons mirin
  • 4 teaspoons soy sauce
  • 1/2 cup dashi stock
  • 1/2 cup onion, thinly sliced
  • few sprigs watercress
  • 1 egg

Preparation:15min  ›  Cook:25min  ›  Extra time:30min resting  ›  Ready in:1hour10min 

  1. Rinse the rice well with cold water and let drain 30 minutes.
  2. Combine the rice and water in a saucepan. Cover tightly and boil 15 minutes, then reduce heat to low and let simmer 5 more minutes until water is absorbed.
  3. Cut the chicken breast into bite sized pieces. In a saucepan, place the chicken, sake, 1/2 teaspoon sugar, salt to taste, 1 teaspoon mirin and 1/2 teaspoon soy sauce. Cook until chicken is just done, about 5 minutes.
  4. In another saucepan combine dashi, remaining soy sauce, sugar and mirin. Simmer 5 minutes. Add the chicken, onion and watercress and simmer a few minutes.
  5. Beat the egg and add to the chicken. Cook fifteen seconds, stirring, until egg is just set. Put the rice in a bowl and top with the chicken.

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