Donburi: Easy Weeknight Meal

One of my earliest go-to meals when I first started cooking was donburi (sometimes called "oyako don"): a combination of chicken, egg, onions served over rice.  I was pretty tired after my trip back from Asia and I wanted to keep dinner simple, so I made a mushroom and chicken donburi for dinner on my first night back.  It was easy as I had most of the ingredients already in my fridge, and prep and cooking is quick.  It was tasty, filling and relatively healthy.  We paired it with an easy to drink bottle of 2006 Morgan Metallico Chardonnay (our wedding white wine).

Donburi Recipe (made enough for 2 people + 1 lunch):

• To prep: thinly slice 1/2 a large onion, chop 4 green onions, dice 1 lb of organic chicken thighs, clean and slice 8 oz of organic cremini mushrooms, and whisk together 4-5 large eggs.  Also, cook 1 cup of rice.
• Heat up 1-2 TB of grapeseed oil in a saute pan over medium heat and saute the onions until soft, about 5-10 mins
• Add the sliced mushrooms and saute for a few minutes.  After a few minutes add 1/3 cup of mirin and saute until the mushrooms release all their liquid and the liquid evaporates for the most part
• Add the green onions and the chicken and saute for a few minutes until no longer pink on the outside.  Add 1/4 cup of rice wine, 1 cup of low sodium chicken stock, 4 TB of low sodium soy sauce, bring to a boil and then lower the heat and simmer for about 3 minutes (*I didn't have any, but in the future I would also add a pinch of hondashi for some extra umami flavor in this step)
• Pour the beaten eggs over the top, cover, and simmer for about 3-5 minutes, until the eggs are no longer runny.  Sprinkle with some sesame seeds, add freshly ground pepper to taste, and serve over white rice