Yakitori Domburi
Domburi is a Japanese dish, the name of which originally referred to the bowl in which it was cooked, and Yakitori domburi is traditionally a one-pot meal of chicken and rice. The addition of bokchoy will increase your daily vegetable count.
| Servings | Prep Time | Cook Time | Passive Time |
| 4servings | 15minutes | 25minutes | 4hours marinating (at least) |
| Servings | Prep Time |
| 4servings | 15minutes |
| Cook Time | Passive Time |
| 25minutes | 4hours marinating (at least) |
Ingredients
- 4 small skinless boneless chicken breasts
- 2 tbsp salt-reduced soy sauce
- 1/3 cup mirin
- 2 tbsp water
- 2 tsp fresh ginger grated
- 1 garlic clove chopped
- 2 cups short-grain white rice
- 4 cups water
- 1 tbsp canola oil
- 2 tbsp sugar
- 1 bunch baby bok choy
- 2 scallions thinly sliced
Servings: servings
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Ingredients
Servings: servings
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Instructions
- In a glass bowl, combine the chicken breasts, soy sauce, mirin, water, ginger and garlic. Cover and marinate in the refrigerator for at least 4 hours.
- Wash the rice under several changes of water until it almost runs clear. Drain, add to a pot and pour in 3 cups of the extra water. Cover with a lid and bring to a boil, then reduce the heat to a simmer and cook for 12-14 minutes or until all the water has been absorbed. Remove from the heat and allow the rice to sit covered for 10 minutes.
- Meanwhile, remove the chicken from the marinade, reserving the marinade. Heat a frying pan over a medium heat, add the oil and cook the chicken breasts for about 5 minutes on each side or until the chicken is cooked. Remove from the heat and slice the chicken into 1 cm thick slices, keeping warm.
- In the same pan, add the reserved marinade, adding the remaining water and the sugar. Bring to a boil, then allow it to simmer for 1-2 minutes. Skim off any scum with a metal spoon. Add the bokchoy and cook until it starts to wilt, about 1 minute. Just before serving, add the scallions.
- To serve, divide the rice into some deep bowls, top with the bokchoy and sliced chicken, and gently spoon over the sauce. Enjoy while hot.
Recipe Notes
Cook's tip: If you can find only large chicken breasts, buy two and cut them in half lengthwise.
Per serving: 467 calories, 15 g fat (3.5 g saturated), 38.5 g protein, 38.5 g carbohydrate, 1.5 g fibre
