Donburi with shichimi togarashi

Japanese rice bowl with chicken.
Japanese rice bowl with chicken. Photo: Murdoch Books

A recipe from the Good Food collection.

Ingredients

550g (2½ cups) Japanese short-grain rice

1½ tsp instant dashi granules dissolved in 375ml (1½ cups) hot water

2 tbsp sake

60ml (¼ cup) mirin

80ml (⅓ cup) Japanese soy sauce

500g boneless, skinless chicken thighs, cut into bite-sized pieces

1 brown onion, cut in half, then sliced into wedges

10-12 mitsuba or flat-leaf (Italian) parsley leaves

4 spring onions, cut into 3cm lengths

6 eggs, stirred to lightly combine

nori strips or flakes, to garnish

shichimi togarashi, to serve

Method

1. Rinse the rice several times in cold water until the water runs clear, then drain in a colander for 1 hour. Put in a saucepan with 750ml (3 cups) water. Bring to the boil, then cover with a tight-fitting lid, reduce the heat to low and simmer for 15 minutes. Turn off the heat but leave the pan on the hotplate. Working quickly, remove the lid, lay a clean cloth over the top, then put the lid on and allow to stand for 15 minutes.

2. Combine the dashi, sake, mirin and soy sauce in a small saucepan and bring to the boil. Add the chicken and onion and return to the boil. Reduce to a simmer and cook for 7 minutes, or until the chicken is tender. Skim off any scum that forms on the surface.

3. Scatter the mitsuba and spring onion over the top of the chicken mixture, then pour the egg over in a circular motion but do not stir – simply allow the egg to flow naturally over the other ingredients. Cook for 1 minute, or until the egg is just starting to set around the edges. Turn off the heat and cover. Rest for 2-3 minutes, or until the egg is half set.

4. Divide the hot rice among four wide, deep bowls, then evenly divide the chicken and egg mixture among the bowls. The heat of the rice will continue to cook the egg. Sprinkle with nori and shichimi togarashi and serve immediately.