Women’s Health magazine has a few great Japanese recipes that you can actually make at home. I think the one I’m going to try next is this one:
Chicken and Egg Donburi
4 servings – Per serving: 340 cal, 12g fat, 34 g carbs, 5g fiber, 24g protein
Prep:10 min Cook: 10–12 min
This version features good-for-you spinach, which delivers 13 types of flavonoids that fight cancer, vitamin K to build bones, and folate and magnesium to protect against cardiovascular disease.
1 1/2 Tbsp canola or vegetable oil, divided
1 6 oz bag baby spinach leaves
1 medium onion, sliced
1/4 tsp salt, divided
2 tsp minced fresh ginger root
8oz boneless, skinless chicken breast, cut into thin strips
3/4 c reduced-sodium chicken broth
2 Tbsp low-sodium soy sauce
1 tbsp mirin or brown sugar
4 eggs, lightly beaten
2 c cooked brown rice (regular or instant)
1. Place a wok or large nonstick skillet over medium-high heat.
2. Add 1 teaspoon oil plus spinach and cook until spinach wilts and turns dark green, about a minute. Remove spinach to plate.
3. Add 1 1/2 teaspoons oil to wok. Stir in onion and cook for 2 minutes. Stir in 8 teaspoon salt. Add ginger and cook for 45 seconds.
4. Sprinkle chicken with remaining 8 teaspoon salt and add to wok with remaining 1 1/2 teaspoons oil. Cook until chicken is opaque, 2 to 3 minutes. Reduce heat to low.
5. In a small bowl, whisk together broth, soy sauce, and mirin; add to wok. Stir in spinach and cook until mixture begins to bubble gently. Pour eggs over top of chicken-spinach mixture; cover and cook until eggs set, 2 to 3 minutes.
6. To serve, spoon a half cup of rice into each of four deep soup bowls. Top with chicken-egg mixture.