There’s grain bowls and then there’s grain bowls. Donburi is a Japanese rice bowl that can be topped with various ingredients, from fish to meat to vegetables. It was the original grain bowl, before grain bowls became trendy.

For this version I used a combo of Japanese six grain rice that I mixed with sushi rice for the base. From there….

A quick pickled cabbage
Soy-cured egg yolks
Sunflower microgreens
Avocado
Toasted sesame seeds
Scallions
Chile oil

And…

Chicken thighs and oyster mushrooms cooked in a sweet-salty sauce of soy, mirin, maple syrup, freshly grated ginger and garlic.

This may sound like a lot of work, but it all comes together rather quickly with not too much chopping or prep (I made the red cabbage a day in advance). It’s one of those one bowl meals that’s got layers and layers of flavors and hits all the right notes.

I previously posted a recipe for soy-cured egg yolks. This time I gave the yolks a shorter cure time, about 6 hours.

“The high concentration of salt from the curing liquid (soy sauce or tamari) draws out water from the exterior of the yolk, forming a thin, intensely savory exterior shell around a gooey, runny interior. “

Soy-Cured Eggs

100 ml tamari (scant half cup)
25 ml mirin (~1 3/4 tablespoons)
4 egg yolks

Mix together the tamari and mirin together in a sealable container. Gently add the egg yolks, cover and place in the fridge for 6-8 hours.

Don’t toss the curing mixture, it can be reused. Store in the fridge.

Quick Pickled Red Cabbage

7 ounces (about 2 cups) red cabbage, finely sliced
2 tablespoons of rice vinegar
1 teaspoon sesame oil
1 teaspoon maple syrup
2 teaspoons toasted sesame seeds
Pinch sea salt
Pinch cayenne

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

Can be prepared a day or two in advance.

Chicken Donburi

Adapted from Great British Chefs
Serves 4
2 cups of rice (used a 50:50 combo of Japanese six grain rice and sushi rice)
1/3 cup of tamari (used low sodium)
3 tablespoons mirin
1 tablespoon maple syrup
1 teaspoon grated ginger
2 garlic clove, grated
1 tablespoon of olive oil
1 small onion, finely chopped
4 chicken thighs, skin-on, boneless, each cut into 4–5 pieces
1/3 pound oyster mushrooms (substitute your favorite variety)

To serve:
1 avocado, sliced
2 spring onions, finely sliced
Microgreens or coriander leaves
Toasted sesame seeds
Chile oil (optional)

Cook the rice in your rice maker (or stovetop) according to manufacture’s directions.

While the rice is cooking, make the donburi sauce by combining the tamari, mirin, maple syrup, ginger and garlic to a small bowl. Stir to combine.

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

Turn the heat up to medium, added a little more olive oil if needed. When hot, add the chicken pieces skin side down. Fry for 5 minutes, until the skin is nice and browned. Flip the chicken over. Add the mushrooms. Fry for a further 3 to 4 minutes, or until the chicken and mushrooms are cooked through. Add the onions back.

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 amongst four bowls. Top with 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 sesame seeds and serve immediately. Drizzle with chile oil if you like.