Chicken and Mushroom Domburi

Meal in a Bowl, p. 26

6 dried Chinese mushrooms

2 cups short- or medium-grain rice

1 ¼ cups chicken stock

1/3 cup Japanese soy sauce

¼ cup mirin

1 tablespoon sugar

600g [21-22 ounces] chicken breast filets, cut into 2 cm pieces

3 spring onions, thinly sliced on the diagonal

5 eggs, lightly whisked

Fresh watercress sprigs, to garnish

Soak the mushroom in 1 cup warm water for 30 minutes. Drain, squeeze dry, remove the stems and thinly slice the caps.

We just used regular mushrooms. Do what you can with what you have... 

Put 3 ½ cups water in a saucepan, add ½ teaspoon salt and bring to the boil. Add the rice, stirring, return to the boil, then reduce the heat to very low and cook, covered, for 15-17 minutes. Remove from the heat and leave, covered, for 15 minutes.

Place the stock, soy sauce, mirin and sugar in a deep-sided frying pan. 

We also couldn't find mirin, so we used sake instead. 

Bring to the boil. Add the chicken and mushrooms, reduce the heat and simmer for 10 minutes, or until the chicken is cooked. 

Sprinkle sprinkle! 

Look at that chicken absorbing all that juice. 

Scatter the spring onion over the top. 

I'm always tempted to re-scatter to make sure it's evenly spaced and pretty.  

Pour the egg around the chicken. Do not stir. 

EggBeaters, as always. "It tastes the same - if you close your eyes." 

Cover, remove from the heat and leave for 3 minutes, or until the egg is partly cooked.

Domburi! Oyakodon, to be specific. 

Serve the domburi in bowls over the rice with some of the liquid and top with fresh watercress sprigs. 

Served with Ambassador D'Arce's Daiquiri. Domburi and Daiquiri night FTW.

My Rating: 5/5 "Wonderful flavor. Savory, but not too rich. A smooth, filling meal."