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Chicken donburi with soy-cured egg and pickled cabbage

This chicken donburi recipe is a stunning example of wholesome Japanese cooking, with Tilda Brown Basmati Rice and Quinoa providing a fabulous combination of flavours and textures. The mushrooms and chicken are coated in a sticky, flavourful sauce, before being paired with pickled red cabbage, creamy avocado and beautiful cured egg yolks. A fantastic dish for lunch and dinner alike.

  • 61 - 90 Minutes
  • Medium
  • Serves 4





  • 100ml of tamari
  • 25ml of mirin
  • 4 egg yolks


  • 200g of red cabbage, finely sliced
  • 2 tbsp of Japanese rice vinegar
  • 1 tsp sesame oil
  • 1 tsp maple syrup


  • 240g of Tilda Brown Basmati Rice
  • 80ml of soy sauce
  • 50ml of mirin
  • 1 tbsp of maple syrup
  • 1/2 tsp ginger, grated
  • 1 garlic clove, crushed
  • 1 tbsp of olive oil
  • 1 small onion, finely chopped
  • 4 chicken thighs, skinless and boneless, each cut into 4–5 pieces
  • 100g of shiitake mushrooms


  • 1 avocado, sliced
  • 2 spring onions, finely sliced
  • Micro herbs, or coriander leaves
  • Black sesame seeds

How to make Chicken donburi with soy-cured egg and pickled cabbage

  1. Make the cured egg yolks by mixing the tamari and mirin together in a sealable container. Gently add the egg yolks, cover and place in the fridge for 4–6 hours

  2. Place the cabbage in a bowl and drizzle over the rice vinegar, sesame oil and maple syrup. Stir to ensure the cabbage is completely coated and set aside to pickle while you prepare the rest of the dish

  3. Place the brown rice blend into a large saucepan of boiling water set over a medium heat and cook for 25 minutes. Drain well, cover and set aside for 3 minutes

  4. While the rice is cooking, make the donburi sauce by adding the soy sauce, mirin, maple syrup, ginger and garlic to a small bowl, stirring to combine

  5. Pour the olive oil to a large frying pan set over a low heat. Add the chopped onion and cook gently for 5 minutes until soft and translucent

  6. Turn the heat up to medium and add the chicken pieces. Fry for 5 minutes, stirring regularly, then add the mushrooms. Fry for a further 3 minutes, or until the chicken and mushrooms are cooked

  7. Add the donburi sauce to the pan and cook for a further 2 minutes, or until the sauce has thickened and reduced slightly

  8. Divide the cooked rice & quinoa between four bowls, then add the chicken doburi, pickled cabbage and avocado. Using a spoon, carefully remove the cured egg yolks from the curing liquor and gently place on top of the rice

  9. Garnish with chopped spring onions, micro herbs and a sprinkle of black sesame seeds and serve immediately

  10. You can use Tilda Pure Basmati as an alternative.