Oyaki Donburi

We’ve made chicken and egg donburi before, using a recipe from the Yo Sushi cookbook but this version comes from Kimiko Barber’s Cook Japanese at Home. OK, so technically she wrote them both but we’re counting this as a different meal…

Technique is pretty similar though! Cook some rice, then get on with the meal. Dashi stock, soy sauce, mirin and sugar get mixed together and brought to the boil, then chicken is added and cooked, followed by spring onions and finally some beaten egg gets whirled through.

The final meal isn’t the prettiest thing to look at, and we both found this to be a little lacking in flavour. However, I’m wondering if the instant dashi which I’m using is past its best and this may be the cause? Either way, it made for an interesting change from what we’ve been eating recently. Also, it’s pretty low fat but high in protein!