From basmati and carnaroli to Japanese or wild rice, the recipe options are endless when it comes to our favourite staple.
Japanese rice is typically used for oyako donburi (a Japanese chicken and egg rice bowl dish); the medium-grain rice takes on a sticky, chewy texture that is perfect for making sushi or for pairing with gravy and meat.
To cook Japanese rice, set your palm flat on the rice eafter rinsing and add water until the back of your hand is just covered with water.
Ready to start cooking? Mikuni’s executive chef Moon Kyung Soo shares his recipe for oyako donburi here.
COORDINATION Rachel Xie PHOTOGRAPHY Winston Chuang
ART DIRECTION & STYLING Nikki Ho
OYAKO DONBURI (Chicken and egg rice bowl)
5g Japanese parsley (mitsuba)* or spinach, chopped
100ml bonito sauce*
1 tbsp sugar
1 tbsp Japanese soya sauce (koikuchi)*
1 boneless chicken leg, skinned and cut into 1cm cubes
1 small white onion, thinly sliced
1 cup cooked Japanese rice
Nori (Japanese seaweed), to garnish
1 Crack the eggs into a bowl and stir to just break up the yolks (do not mix them with the whites as you would for an omelette). Sprinkle with the parsley and set aside.
2 Mix the bonito sauce, mirin, sugar and soya sauce in a saucepan and bring to the boil. Add chicken and boil for another minute, then add the onions and simmer for 30 seconds.
3 Gently pour the egg around the chicken in the simmering sauce. Let it spread without stirring it.
4 Cook for 30 seconds until the egg is almost set, but still a little runny.
5 Place the rice in a deep bowl. Pour the egg and chicken over the rice. Discard the sauce.
6 Top with nori before serving.
Mikuni is located at Level 3, Fairmont Singapore.
*All Japanese ingredients are available at Meidi-ya in Singapore. Bonito sauce is a type of ﬁsh sauce.
This article was originally published in Simply Her March 2013.