We've been trying out some recipes from the amazing Harumi's Japanese Home Cooking (by Harumi Kurihara), which I found in our local library. She seems to be a cross between the sainted Delia and Martha Stewart - but her recipes are a winner.
I adapted this donburi one somewhat - she suggests garnishing with mange tout, but we ate ours with some steamed broccoli.
Makes enough for 3. You'll need:
cooked rice (we had our usual mug-ful of rice, two mugs of water)
250g minced chicken (or turkey)
3 tablespoons soy sauce
1 1/2 tablespoons caster sugar
1 1/2 tablespoons mirin (we'd run out of this, and of sherry too - so it will be interesting to try it again with some)
3 boiled eggs, quartered
Fry the minced chicken/turkey, until it is browned. Add the soy sauce, sugar and mirin, and simmer until nearly all the liquid has evaporated.
Serve the mince on top of the hot cooked rice, topped with some boiled egg and steamed broccoli.
Harumi also suggests sweetened shiitake mushrooms as an additional topping - she simmers rehydrated shiitake mushrooms in a similar soy sauce/mirin/sugar mix (6 dried mushrooms to 1 1/2 tablespoons soy sauce, 1 1/2 tablespoons mirin and 2 teaspoons caster sugar).
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