Delicious Donburi from Japanese Soul Cooking
Preparation time
Cooking time
Total time
A delicious, well balanced sweet and savoury omelette on rice. Quick to prepare and cook. Satisfying to eat.
Recipe type: Omelette/fast food
Cuisine: Japanese
Serves: 2
  • Two chicken breasts
  • One large white onion
  • 100ml sake
  • 100ml soy sauce
  • 100ml mirin
  • 100ml rice wine vinegar
  • 100ml dashi or other stock
  • 4 eggs
  • 1 cup sushi or white rice
  • 3 spring onions
  • 1 sheet nori seaweed
  • Pickled shredded ginger
  1. Chop onions in half top to bottom and then in thin strips lengthwise; chop chicken in to chunks.
  2. Place the chicken and onions into a saucepan with all the liquid ingredients. Bring to the boil and then leave to simmer until the chicken is cooked and the onions are soft, stirring occasionally. Enjoy the perfectly balanced sweet-sour-salty aroma.
  3. Cook your rice at the same time. If you’re going properly Japanese, use sushi rice. Rinse it beforehand in cold water. When it’s cooked, allow it to cool slightly then stir in four tablespoons rice wine vinegar, a pinch of salt and a tablespoon of sugar. (I think the dish would work just fine with white basmati or even brown rice for the health conscious.)
  4. Crack four eggs into a bowl and whisk no more than ten times! Whilst this instruction seems pretty funny and bizarrely specific, the point is to gently combine the yolk and white but not to scramble the eggs. (We actually only gave it five whisks.)
  5. Finely chop three spring onions and cut the nori into thin strips with scissors whilst heating up a skillet.
  6. Pour the contents of the saucepan into the hot skillet. (A frying pan is acceptable but it's easier to remove the end product from a skillet.) Bring everything to the boil again then let it simmer for about 5 minutes to reduce the sauce.
  7. Pour three quarters of the mixed eggs over skillet's contents. When the egg is just about cooked, pour over the remainder and sprinkle two of the spring onions on top. Do not stir the egg! Allow everything to simmer until the egg is cooked but still runny.
  8. When the rice is cooked, spoon it into two bowls. Slice the donburi in half and place each piece on top of a bowl of rice. Top with the rest of the spring onion, sliced nori and pickled ginger. Add chilli flakes, salt and pepper or soy sauce to taste.
Recipe by Edinburgh Foody at