Chicken donburi with soy-cured egg and pickled cabbage

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This chicken donburi recipe is a stunning example of wholesome Japanese cooking. 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.

First published in 2019




Soy-cured egg yolks

Quick pickled red cabbage

Chicken donburi

To serve


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
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
Place the brown rice 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
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
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
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
Add the donburi sauce to the pan and cook for a further 2 minutes, or until the sauce has thickened and reduced slightly
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
Garnish with chopped spring onions, micro herbs and a sprinkle of black sesame seeds and serve immediately

Louise Robinson is a former fashion accessories designer turned freelance food writer, stylist and photographer now based in the Sussex countryside.

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