Recipe: Chicken & Mushroom Donburi (Japanese rice bowl)


Dear Offspring,

The inevitable happened yesterday. You asked me for a Lunchable. 

Where did I go wrong? 😆

Anyway, this is Mommy’s idea of convenience food: store-bought kimchi, seaweed salad, Japanese pickles, fruits. When Daddy isn’t eating with us, dinner tends to be a more slapped together affair. 

Love from Mom
Chicken & Mushroom Donburi

By Harumi Kurihara, Japanese Home Cooking

A. 

1/2 lb minced chicken

1 1/2 tbsp light soy sauce

1 1/2 tbsp mirin

1 tbsp sugar

B. 

6 dried Shitake mushrooms, rehydrated in warm water for 15 minutes

1 1/2 tbsp light soy sauce

1 1/2 tbsp mirin

1 tsp sugar

C. 

1 cup sushi rice, washed and cooked

*****

A. Marinate the chicken with all the ingredients for at least 30 minutes. 

In a wok or frying pan, stir-fry the marinated chicken until cooked. 

B. Squeeze each mushroom gently to get rid of the excess water. Slice off and discard the mushroom stems. Thinly slice the mushrooms. 

In a covered saucepan, simmer the sliced mushrooms with all the ingredients for  15 minutes or more. 

C. To assemble the donburi, scoop a cup of cooked rice into a bowl. Top with the chicken (A) and mushroom (B). Garnish with sliced scallions. 

This donburi is  traditionally served with a quartered hard-boiled egg too. Served here bento-style with assorted pickles and miso soup. 

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