Brown rice donburi bowl

My version of donburi, a traditional Japanese rice-bowl dish. Donburi has many interpretations, so use your own choice of protein and feel free to add in favourite flavours, such as ginger or wasabi, and other vegetables like Swiss chard and radish.

I like to serve it with an egg on top, together with some lean meat or fish for a filling lunch or supper.

MAKES

2 bowls

INGREDIENTS

• 200g short-grain brown rice, rinsed well then left to soak for 12-14 hours

• 1 tbsp coconut aminos or tamari

• 2 tsp sesame oil

• 1½ tbsp toasted sesame, sunflower or pumpkin seeds

• 2 eggs

• ½ sheet of nori (optional)

• 1 cooked chicken breast, shredded

• 1 carrot, grated or cut into matchsticks

• 2 spring onions, finely sliced

METHOD

1. Rinse the soaked rice well then cover in ample water, bring to the boil, lower the heat and simmer for about 20 minutes, or until soft. Drain well in a sieve, then put back in the hot pan for 30 seconds to allow any remaining liquid to evaporate. Turn off the heat then cover and leave to steam for a further 5-10 minutes.

2. Combine the warm rice with the coconut aminos or tamari, sesame oil, and 1 tbsp seeds (save the rest for a garnish) and a pinch of salt. Keep a lid on it, so it stays warm.

3. Meanwhile, get everything else ready – poach or soft-boil the eggs, and cut the nori, if using, into fine strips with scissors. Assemble the dish in two bowls, starting with rice and topping it with the chicken, egg, carrot, spring onion, seeds and nori, and any other vegetables you fancy.

Recipe from ameliafreer.com