Ingredients
Equipment
Method
- First things first, cook your rice. Rinse the Japanese short-grain rice under cold water until it runs clear. Combine the rinsed rice with 250ml of water in a saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for another 10 minutes. Fluff with a fork.
- While the rice cooks, prepare your donburi sauce. In your Gordon Ramsay Skillet, combine the dashi stock, soy sauce, mirin, and sugar. Bring the mixture to a gentle simmer over medium heat, stirring until the sugar dissolves.
- Add the thinly sliced chicken thighs and the sliced yellow onion to the simmering sauce in the skillet. Spread them out evenly and let them cook gently for 5-7 minutes, or until the chicken is cooked through and the onion is tender.
- Pour the lightly beaten eggs evenly over the chicken and onion mixture in the skillet. Cover the skillet with a lid and cook for another 2-3 minutes, or until the eggs are just set but still a little runny in places – that’s the perfect donburi texture!
- To serve, divide the cooked rice among four large bowls. Carefully slide a portion of the chicken and egg mixture over the rice in each bowl, ensuring some of that delicious sauce drizzles over too. Garnish generously with chopped spring onions and, if you like a little kick, a pinch of shichimi togarashi.
Nutrition
Notes
For an extra layer of flavor, try toasting your chicken thighs lightly in a separate pan before adding them to the sauce. It adds a lovely depth that really makes this dish sing!