Donburi is a Japanese "rice-bowl dish" consisting of vegetables, fish or meat and other ingredients simmered together and served over rice. The Oyakodon with chicken and egg is one of the most popular version.
This recipe uses:
Sticky Medium Grain Rice
Pour boiling water over the mange tout and carrot, set aside for 10 minutes. Drain and mix with the sesame seeds.
Meanwhile bring the stock, teriyaki sauce, mirin and onion to a gentle boil, add the chicken and simmer, covered for 5 minutes
Stir in the beaten egg, cover and simmer for 5-8 minutes until the egg is just set and there is still some stock.
Cook the Tilda sticky rice according to pack instructions and divide between two bowls.
Share the chicken and egg mixture between the bowls with any stock and finish with mange tout and carrot, a scattering of spring onion and extra soy sauce if desired.
Tip: To make this vegetarian, use vegetable stock and 100g sliced king oyster mushrooms cooked with the onion and follow the instructions as above.
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