Slow down with traditional Japanese donburi
Your Google calendar is packed, your phone is buzzing alerts and you’re pretty sure you’ve stood someone up, somewhere. If your weekends are leaving you feeling exhausted rather than replenished, it’s probably about time you took a weekend off and settled in for a lazy weekend. We can’t think of a better way to slow down the clock than pottering about in the kitchen preparing a home-cooked meal. Wind the ticker back to the 1600s when the traditional Japanese dish of donburi was making its first appearance. Composed of fluffy rice topped with meat and egg, this Edo era repast is consolation food at its cockle-warming best.
2 cups rice
1 cup dashi or chicken stock
3 tablespoons mirin
2 tablespoons soy sauce
200 g chicken thighs
Cook the rice until soft, then set aside to cool slightly.
Pour the dashi soup, mirin and soy sauce into a saucepan and bring to a boil.
Slice the onion into wide strips and add to the pan. Allow to cook for a few minutes while you cut the chicken into bite-size pieces, then add to the onion and simmering sauce. Lower the heat slightly and cook for around 10–15 minutes, or until the chicken is cooked through.
Meanwhile, pour the eggs into a small, separate bowl and mix gently with a fork. Slowly pour over the chicken in a circular motion, and shake the pan so the egg separates. When the egg is almost cooked, throw in the shredded seaweed, turn off the heat and cover the pan, then leave to steam for a few more minutes.
Transfer the warm rice to large serving bowls, top with the chicken and egg mixture, then garnish with the seaweed and drizzle with simmering sauce.
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