For ➍750 g Japanese rice
8 dl water
4 chicken thighs or 2 large chicken breasts
1 onion or a bunch of green spring onions
50 cl dashi*
10 tbs soy sauce*
5 tbs mirin**
5 tbs sugar
4 eggs
Wash the rice with cold water, until the water becomes clear. Drain and place the rice in a pan. Let the rice soak in the water for 1 h. Cover the pan and bring to a boil with high heat. Turn the heat down very low and cook for 15-20 m until the water is almost gone. Remove the pan from the heat and let it steam for 10-15 m before serving.
Cut chicken into small chunks and slice onion.
Put dashi soup stock in a pan on medium heat.
Add soy sauce, mirin, and sugar in the pan. Put chicken chunks in the pan and simmer on low heat for 3 m. Add onion to the pan and simmer 3 m.
Whisk eggs in a bowl. Bring the soup to a boil, then pour the eggs over chicken and onion. Turn the heat down to low and cover. After 1 m, turn off the heat.
Serve steamed rice in a deep bowl, then place the chicken mixture on top.
*Replace with fish or chicken stock. When using dashi-shoyu, use less soy sauce.
**Replace this rice wine with dry sherry.
This classic 'mother-and-child' donburi, served with local vegetables, comes straight from the Shinto tradition, the native Japanese religion, celebrating nature and spirits and rice. In winter, purifying Hadaka Matsuri ('Naked Man') festivals, with youths dipping into ice-cold water, take place all over the country. The donburi is sold at stalls at these festivals.
