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.
- Time: 30 min
- Servings: 4
Source: Tilda Rice UK
Ingredients
- SOY-CURED EGG YOLKS
- of tamari
- of mirin
- egg yolks
- QUICK PICKLED RED CABBAGE
- of red cabbage, finely sliced
- of Japanese rice vinegar
- sesame oil
- maple syrup
- CHICKEN DONBURI
- of Tilda Brown Basmati Rice
- of soy sauce
- of maple syrup
- ginger, grated
- garlic clove, crushed
- of olive oil
- small onion, finely chopped
- chicken thighs, skinless and boneless, each cut into 4–5 pieces
- of shiitake mushrooms
- TO SERVE
- avocado, sliced
- spring onions, finely sliced
- Micro herbs, or coriander leaves
- Black sesame seeds