Friday, February 19, 2010

Donburi Saves the Day (Again)

Frazzled. Frayed. Too tired to cook. Too tired even to eat. That's how I've felt the last two Thursday nights. Which probably means I need to look at what is out of balance in my week that is frying me before the week is even out. But more urgently, last night, anyway, was that I needed to feed these children and this similarly-frazzled husband something. And if that something could nourish my body and soul, so much the better.

When we're tired, sick, or down, I always seem to gravitate to broth. I usually have a supply of homemade chicken broth in quart Mason jars in the freezer. I'll try to post more about homemade broth soon, because I've got a good system.  If my supply of broth is getting low, I do also usually have some Pacific brand aseptically packaged broth on hand.  That's what I used last night.

Donburi is basically a simple brothy rice, Japanese style.  It's easy to cook and easy to eat.  It's a good fall-back position when things go awry.  I have made it when we were down with the flu, when we were grieving over bad news, and when the grocery shopping hadn't gotten done and there was next to nothing to eat in the house.  Like most of my best recipes, this one came from Josie.

ingredients for 2 servings:


1 1/2 C broth (I use chicken, but any kind would be good)
1/4 C mirin
3 T soy sauce or liquid aminos

1 boneless chicken breast (I have never actually included this.  I usually make this on an emergency basis, and I don't stock boneless chicken breasts.  I have subbed mushrooms, or just left it out.  It's still yummy.)

6 medium scallions, cut 1/2 in wide (I never seem to have these on hand in an emergency, either, but I do usually have chives from the garden, so I use those.  Yesterday I used green garlic shoots from the garden.)

3 lg eggs, room temperature, beaten

So here's what you do.  Cook your rice.  When it's almost done, take your broth, mirin, and soy sauce, and bring to a boil.  Reduce to a simmer, and cook for 3 minutes.  Stir in your chicken and scallions, simmer for another 3 minutes.  Pour the eggs in all at once.  Do not stir.  Cover the pot and gently simmer for three minutes.  Voila.  Serve the brothy soup over rice.  Breathe deeply.  Listen to the sounds of contentment coming from your family.  After dinner, run a nice warm bath and get in with a good book for the rest of the evening.

P. S. - I think "Donburi" sounds like a Pokemon character.  "Donburi Saves the Day!"

This post is linked with Grocery Cart Challenge Recipe Swap.

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  1. Alison said,
    That sounds really yummy. Thanks for posting it.
    It reminded me of a favorite and simple noodle recipe that's comfort in a bowl on a cold day. I don't make it much anymore because of my kiddos allergy to soy & wheat:
    1 lb. udon or other noodle
    scallions - 1 bunch chopped
    xv olive oil - 1/4 cup (adjust to taste)
    tamari or soy sauce - 1/4 cup (adjust to taste)

    Boil noodles, when they're just about done, toss in the scallions, drain. Add xvoo & soy sauce. Eat right away.

  2. Mmmmm, Alison, that sounds so good.

    I think I remember that Asian markets have a kind of noodle that's made of yam?? Am I remembering that right? I wonder if your kids could eat those or if they have evil stuff in them.