High-Protein Japanese Chicken & Sweet Potato Donburi
A protein-packed twist on the classic donburi, featuring extra chicken, added edamame, and a topping of soft-boiled eggs. This hearty bowl delivers robust flavor and significantly boosts the protein content, while maintaining its comforting Japanese character.
Cuisine: Japanese
Cooking time: 46 minutes
Serves: 4
Ingredients
- 700 grams Chicken breast (boneless, skinless)
- 2 cups (uncooked) Japanese short-grain rice (or medium-grain white rice)
- 2 medium (about 400g total) Sweet potato
- 1 large Yellow onion
- 1 cup Edamame (shelled, thawed if frozen)
- 6 tablespoons Soy sauce (use low sodium if preferred)
- 2 tablespoons Mirin (or 1 tbsp sugar + 2 tbsp water)
- 2 tablespoons Sake (optional, or substitute with water or chicken broth)
- 1 tablespoon Honey (or sugar)
- 1 teaspoon Fresh ginger, grated
- 2 cloves Garlic, minced
- 1 teaspoon (adjust to taste) Shichimi togarashi (or chili flakes and black pepper)
- 1 tablespoon Vegetable oil
- 2 stalks Green onion, sliced (for garnish, optional)
- 4 large Eggs
Instructions
- 1. Wash the rice thoroughly under cold water until the water runs clear. Cook rice in a rice cooker or pot according to package instructions.
- 2. While rice cooks, bring a small pot of water to a boil. Gently add eggs and boil for 7 minutes for soft-boiled (or longer for firmer yolks). Transfer to an ice bath, peel, and set aside.
- 3. Peel the sweet potatoes and cut into 2 cm cubes. Slice the onion thinly. Cut chicken breast into bite-sized pieces.
- 4. Heat vegetable oil in a large skillet over medium heat. Add onions and sauté for 2 minutes until starting to soften, then add garlic and ginger. Cook for 1 more minute.
- 5. Add chicken pieces to the pan and cook until lightly browned on all sides (about 4 minutes).
- 6. Add sweet potato cubes to the pan. Pour in soy sauce, mirin, sake (or broth/water), and honey. Stir to coat all ingredients. Cover and simmer for 10 minutes, stirring occasionally, until sweet potatoes are tender and chicken is cooked through.
- 7. Stir in the shelled edamame and simmer uncovered for another 2 minutes to heat through and slightly thicken the sauce.
- 8. Sprinkle shichimi togarashi (or chili flakes and black pepper) over the mixture. Stir, taste, and adjust seasoning if needed.
- 9. Serve the chicken, sweet potato, and edamame mixture over bowls of steamed rice. Halve the soft-boiled eggs and place on top. Garnish with sliced green onions if desired.
Browse more: High Protein · Gluten Free · Dairy Free
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