“Donburi” are a class of Japanese rice dishes that can be translated as “rice bowls.” You’re probably familiar with some of the more famous versions of the dish—gyudon, katsudon, and oyakodon—and if you are, then you know how easy to make and tasty they can be.
Donburi are easy to vary and customize—in fact, this is a chicken variation on a beef donburi recipe, since chicken breasts and deboned chicken thighs and drumsticks can work just as well as beef here. Like the beef donburi recipe, this one uses only one pan, aside from the vessel in which you cook your rice, whether that’s a rice cooker or a pot, and it requires just a few pantry ingredients that are frequently used in the Japanese kitchen: sake, soy sauce, mirin, sesame oil, and rice vinegar.
The result is a well-rounded meal in a bowl in which the focus is the rice, but with some complexity of flavor and a variety of textures, and it all comes together in about thirty minutes.
Published at Fri, 10 Jan 2020 10:30:47 +0000