Chicken Donburi

I have to be honest – when I was making this post I did my fair, shallow share of research so I won’t offend any sensibilities. But of course, to err is human (haha)

I’m not a hardcore fan of Japanese food. I’m not even familiar with most of what’s considered Japanese. I don’t like sushi but I do enjoy California maki. I can crave for Ebi tempura, but I stay away from katsudon. Well, the issue with pork katsudon is that it was my first real meal after I was operated so eating it brings back memories I’d rather not remember fondly. And don’t get me started on wasabi (!)

But despite that, I still tried to make my first Japanese dish for lunch – chicken donburi. Apparently Japanese fastfood. (And right now I’m walking on eggshells because my disclaimer says it all)

Reading about donburi, I think my first mistake was using a plate instead of a bowl. Donburi means bowl and it’s also the name of a dish consisting of boiled riced topped with meat, fish, eggs and/or vegetables and broth. That’s the general term and it’s further divided into whatever protein is being used – Oyakodon (chicken and egg), Katsudon (pork) etc. I’m not sure if I’m reading what a Jap food purist might write (and we can skirt around some technicalities), so maybe somebody can enlighten this poor soul.

But whatever the process, it was still great. Thighs are my favorite part of the chicken. Groceries don’t sell it deboned so I did it myself. Yeah, this dish is a labor of love in more ways than one. And I’d gladly make this again because it’s so easy.

Making this probably gave me more exp points (this is a joke; experience points = video games = japanese. get it? omg was I offensive?!) in Japanese food appreciation.

Plus Pokemon was my all-time favorite show so maybe that counts for something under the appreciation department. Uhm, don’t hit me.


Chicken Donburi (serves 4 – 6)

adapted from The Best of Food Magazine (2001)

  • 3 chicken thigh fillets
  • 3 drumsticks
  • 1 1/2 cup water/chicken stock
  • 3/4 cup light soy sauce if using chicken stock; 1 cup if using water
  • 1 cup mirin
  • 1/4 cup sugar
  • 1 large white onion, chopped
  • 1/4 carrot, chopped into really small pieces/cubes
  • 1 lemon grass stalk, sliced into 3 inch strips
  • 1 pack oyster mushrooms (I didn’t know how many grams it was so how many you put in is your call)
  • 4 eggs
  1. Combine water/stock, soy sauce, mirin and sugar in a saucepan. Stir to mix and bring to a boil.
  2. Stir in chicken, onion, carrot and lemongrass. Lower heat and simmer for eight to ten minutes or until the broth reduces.
  3. Add mushrooms.
  4. In a small bowl, beat the eggs lightly. Pour on top of simmering chicken.
  5. Cover until chicken is fully cooked and eggs are set
  6. Spoon cooked chicken, mushrooms, carrots over a bed of rice. Serve warm with its broth on the side and drizzled on top of the chicken. Enjoy!

2 thoughts on “Chicken Donburi

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