For a healthy weeknight meal, you can rely on this Japanese donburi with soy sauce, sushi rice, tender chicken and sliced green onion.
- 1 1/2 cups sushi rice
- 1 sachet (2 teaspoons) dashi soup stock (see related article)
- 1 cup boiling water
- 1 tablespoon peanut oil
- 2 medium brown onions, halved, thinly sliced
- 1 garlic clove, crushed
- 3cm piece fresh ginger, peeled, finely grated
- 600g chicken breast fillets, trimmed, thinly sliced
- 2 tablespoons salt-reduced soy sauce
- 1 tablespoon rice wine vinegar
- 6 eggs, lightly beaten
- thinly sliced green onion, to serve
- Place rice and 3 cups cold water in a saucepan over medium-high heat. Bring to the boil. Reduce heat to medium-low. Cover. Simmer for 10 to 12 minutes or until liquid has absorbed. Remove from heat. Stand, covered, for 10 minutes.
- Meanwhile, combine stock and boiling water in a heatproof jug.
- Heat oil in a frying pan over medium heat. Cook brown onion, stirring, for 10 minutes or until softened. Add garlic and ginger. Cook, stirring, for 1 minute or until fragrant.
- Add half the stock mixture. Bring to the boil. Reduce heat to low. Simmer for 2 minutes or until liquid has almost evaporated. Add chicken, soy sauce, vinegar and remaining stock mixture. Simmer, covered, for 10 minutes or until chicken is cooked through. Pour egg over mixture. Cook, covered, without stirring, for 2 to 3 minutes or until egg has just set.
- Divide rice between bowls. Top with chicken mixture and green onion. Serve.