Soy-Ginger Chicken Donburi

Ingredients

• 1.5 cups short-grain white rice, uncooked
• 12 oz boneless, skinless chicken breasts
• 3 tbsp soy sauce
• 1 tbsp ginger, minced
• 3 clove garlic cloves, thinly sliced
• 1 tbsp mirin (or honey)
• 2 large eggs
• 2 tbsp scallions, chopped

Instructions

1. 1

   Rinse rice in a fine-mesh strainer until water runs clear, about 1 minute.

2. 2

   Cook rice in a pot with 2.5 cups water at a boil, then reduce heat to low and cover for 12 minutes until tender.

3. 3

   Pat chicken breasts dry. Slice each breast horizontally to create 2 thin cutlets per breast.

4. 4

   Heat 1 tbsp oil in a 10-inch skillet over medium-high until it shimmers, about 1 minute.

5. 5

   Season chicken with salt and pepper. Sear 3 minutes per side without moving until golden.

6. 6

   Move chicken to a plate. In the same skillet, cook garlic slices over medium heat until crispy and golden, about 2 minutes.

7. 7

   Add ginger to the skillet and stir until fragrant, about 30 seconds.

8. 8

   Return chicken to the pan. Whisk soy sauce and mirin together, then pour over the chicken. Toss to coat and simmer 1 minute.

9. 9

   Push chicken to the side. Crack both eggs into the skillet over the sauce. Cover and cook until whites set but yolks jiggle, about 3 minutes.

10. 10

    Divide rice between two bowls. Top each with 1 sliced chicken breast, 1 soft-cooked egg, and crispy garlic.

11. 11

    Pour sauce from the skillet over each bowl. Garnish with scallions and serve immediately.

Tools you’ll need

• fine-mesh strainer
• medium pot with lid
• 10-inch nonstick skillet
• tongs
• small whisk
• two serving bowls

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