Japanese Minced Chicken Donburi

A comforting Japanese rice bowl featuring succulent glazed chicken, tangy pickled mustard greens, and a perfectly runny sunny-side-up egg.

Ingredients

• 350 g chicken thigh
• 1 egg
• 30 g pickled mustard greens
• 25 g light soy sauce
• 7 g dark soy sauce
• 15 g rice wine
• 3 g sea salt
• 3 g black pepper
• 12 g cornstarch
• to taste scallions
• to taste black sesame seeds

Instructions

1. 1Debone the chicken thigh

   

   Place the chicken thigh on a cutting board and carefully use a sharp knife to remove the bone. Slice along the bone to release the meat, keeping the chicken piece intact for further dicing.

   Tip: Keep the knife blade close to the bone to minimize waste and ensure you get maximum meat yield.
2. 2Dice the chicken

   

   Once deboned, cut the chicken meat into uniform, bite-sized chunks. Consistent sizing ensures that all pieces cook evenly during the stir-fry process.

   Tip: Cut against the grain for a more tender texture in the final dish.
3. 3Season the chicken

   

   Place the diced chicken in a mixing bowl. Add the light soy sauce, dark soy sauce, rice wine, salt, black pepper, and cornstarch. These ingredients will form the base of the flavorful marinade.

   Tip: Ensure the cornstarch is evenly distributed so it can create a nice coating on the meat when fried.
4. 4Marinate the chicken

   

   Using gloved hands, thoroughly mix the chicken with the marinade ingredients until every piece is evenly coated. Let it rest for 20 minutes to allow the flavors to penetrate the meat.

   Tip: Massaging the marinade into the chicken helps the meat absorb the seasoning faster and more thoroughly.
5. 5Prepare the scallions

   

   Clean the fresh scallions and chop them into thin, uniform rounds on a cutting board. These will add a crisp, aromatic freshness to the dish.

   Tip: Separate the white and green parts if you prefer to stir-fry the white parts first for extra fragrance.
6. 6Dice the pickled mustard greens

   

   Take the pickled mustard greens and chop them into small, bite-sized pieces. These greens are essential for providing a tangy contrast to the savory chicken.

   Tip: Squeeze out any excess brine from the mustard greens before chopping to prevent the dish from becoming overly salty.
7. 7Sear the chicken

   

   Add a small amount of oil to a heated pan. Carefully slide the marinated chicken pieces into the pan, spreading them out to ensure they sear evenly in the hot oil.

   Tip: Keep the heat medium-high to get a good sear on the chicken pieces without drying them out.
8. 8Stir-fry until browned

   

   Continue to stir-fry the chicken pieces over medium-high heat. Ensure they are cooked until the surface shows a nice Maillard browning and the meat is caramelized.

   Tip: Vigorous stir-frying helps achieve even browning and creates a rich aroma.
9. 9Add scallions

   

   Once the chicken is browned, add the chopped scallions to the pan. Toss them with the chicken to release their aromatic flavor.

   Tip: Add the scallions just before the greens so they dont overcook or lose their vibrant color.
10. 10Incorporate pickled greens

    

    Add the diced pickled mustard greens to the pan with the chicken and scallions. Stir everything together until the ingredients are well combined and aromatic.

    Tip: The pickled mustard greens add a necessary savory, tangy depth to the dish.
11. 11Prepare the rice

    

    Take a portion of cooked white rice and firmly pack it into a small bowl. Invert the bowl onto the center of a serving plate to create a neat, rounded mound of rice.

    Tip: Using a bowl to mold the rice creates an elegant, professional presentation.
12. 12Assemble the dish

    

    Carefully spoon the cooked chicken, scallion, and mustard green mixture around the base of the rice mound on the plate, ensuring even distribution.

    Tip: Arrange the chicken neatly around the rice to keep the presentation clean and appetizing.
13. 13Add the fried egg

    

    Gently place the cooked sunny-side-up egg directly onto the bed of seasoned minced chicken and rice. The soft yolk will provide a rich, creamy sauce that ties the dish together when broken.

    Tip: Cook the egg until the whites are set but the yolk remains runny for the best texture.

Storage & Reheating

Burn It Off

Frequently Asked Questions