Name: Creamy Chicken Don
Yield: Serves 2
Cuisine: Japanese
Ingredients: Usukuchi soy sauce 2–3 tsp; Plain (all-purpose) flour 1 tsp + more for dusting; Canola oil 1 Tbsp; Ground white pepper to taste; Salt to taste; Boneless chicken leg 200 g (7 oz), cut into 3-cm (1¼-in) cubes; Sake 4 Tbsp; Japanese stock (dashi) 400 ml (13½ fl oz); Carrot 100 g (3½ oz), peeled and cubed; Steamed rice 400 g (14 oz); Unsalted butter 1 tsp; Yellow onion ½, peeled and thinly sliced; Whipping cream 200–300 ml (6¾– 10 fl oz); Potatoes 150 g, peeled and cubed; English parsley or chopped spring onions (scallions) for garnishing

Preparation info

Serves
2

Difficulty
Easy

Appears in

Donburi

By Aki Watanabe

Published 2022

About

You might find the combination of dashi and cream strange, and I must say many Japanese feel the same way. But give this recipe a try and you will realise that dairy products and dashi create a wonderful marriage of flavours.

Ingredients

Boneless chicken leg 200 g (7 oz), cut into 3-cm (1¼-in) cubes
Salt to taste

Method

Season chicken cubes with salt and pepper for about 5 minutes. Dust with flour.
Heat oil in a pan. Cook chicken until it changes colour, then add onion and stir-fry briefly.
Add sake. Allow the alcohol to evaporate before adding potatoes, carrot and 350 ml (