Donburi With Miso Soup Recipe

Cook rice

Rinse the short-grain rice under cold water until the water runs mostly clear (about 3–4 rinses). Drain. Combine the rinsed rice and 1.8 cups water in a rice cooker or a medium saucepan. If using a saucepan, bring to a boil over medium-high heat, then reduce to low, cover, and simmer 12–15 minutes or until water is absorbed. Remove from heat and let stand, covered, 10 minutes. Fluff with a fork and keep warm.

Prep ingredients

While rice cooks, slice the onion thinly, clean and slice mushrooms, cut chicken into bite-size pieces, beat the eggs lightly in a small bowl, and slice scallions for garnish.

Make donburi simmer sauce

In a medium nonstick skillet or shallow pan, heat 1 tablespoon vegetable oil over medium heat. Add the sliced onion and sauté 3–4 minutes until starting to soften. Add the mushrooms and cook 2 minutes more. Pour in 1 cup dashi stock, 2 tablespoons soy sauce, 2 tablespoons mirin, 1 tablespoon sake (if using), and 1 teaspoon granulated sugar. Stir to combine and bring to a gentle simmer.

Add chicken and simmer

Add the chicken pieces to the simmering sauce, stirring to submerge. Simmer gently 6–8 minutes, stirring occasionally, until chicken is cooked through (internal temperature 165°F / 74°C) and the sauce reduces slightly but remains saucy.

Finish with eggs

Reduce heat to low. Pour the lightly beaten eggs evenly over the simmered chicken and vegetables — do not stir. Cover the skillet with a lid and cook 1.5–2 minutes for soft-set eggs or up to 3 minutes for firmer eggs. The eggs should be softly set but still slightly runny in places.

Assemble bowls

Divide the cooked rice between two bowls (about 3/4 cup cooked rice per serving). Using a spatula or spoon, transfer half the chicken, onion, mushroom, and egg mixture on top of each bowl of rice, including some of the pan sauce so the rice soaks flavor. Sprinkle sliced scallions and chopped cilantro or mitsuba over each bowl.

Heat dashi

Bring 3 cups of dashi stock to a gentle simmer in a small saucepan over medium heat. Do not boil vigorously once miso is added.

Prepare wakame and tofu

If using dried wakame, soak it in cold water for 3–5 minutes until rehydrated, then drain and squeeze out excess water. Cut tofu into small 1/2-inch cubes and have scallions sliced and ready.

Dissolve miso

Place 2 tablespoons miso paste into a small ladle or bowl. Scoop about 1/4 cup hot dashi and whisk it into the miso until smooth (this prevents clumping). Lower the heat to very low, then stir the dissolved miso back into the pot. Keep the soup hot but do not boil after adding miso — boiling destroys delicate flavors and probiotics.

Add tofu and wakame

Gently add the cubed tofu and rehydrated wakame to the miso soup and warm through for 1–2 minutes on low heat. Taste and adjust seasoning — add a little more miso dissolved in hot stock if you prefer saltier.

Serve

Ladle the miso soup into two small bowls and scatter the sliced scallions on top. Serve immediately alongside the donburi bowls.