Chicken Donburi

Outside of eating sushi, I love to have donburi, Japanese rice bowl. This dish is usually served with crispy pork cutlets and a flavorful broth. This time, I used chicken tenders instead of pork and baked the breaded chicken instead of deep frying them. It was equally delicious.


Ingredients
* 3 cups cooked short grain rice
* 8 piece chicken tender
* salt and pepper
* 1 medium onion, sliced thin
* 3-4 eggs, beaten

Coating
* 3 tablespoons flour
* 1 egg, beaten
* 1 cup panko bread crumbs

Broth
*1 cup dashi broth or water
* 1/4 cup soy sauce
* 1/4 cup sugar
* 1/4 cup mirin

Directions
1) Turn oven to 375F.
2) Trim off excess fat from the chicken tenden, pat dry, and sprinkle both sides with salt and pepper. Dust the fillets first with flour, then dip in the beaten egg, and coat evenly with breadcrumbs. Bake breaded chicken in oven for 20 mins or internal temperature to 165F.
3) Mix the broth ingredients in a bowl. Heat the broth in a skillet and bring to boil. Add the onion and cook over medium heat for 2 minutes, or until tender. Pour the beaten eggs into the skillet and stir gently. Pour steamed rice in a deep bowl, then pour the egg broth mix over the rice. Put the crusted chicken tender on top of rice. Serve hot.