close
Advertisement
Shop Now
Magazine
 

Yakitori domburi

Domburi is a Japanese dish, the name of which originally referred to the bowl in which it was cooked, and Yakitori domburi is traditionally a one-pot meal of chicken and rice. The addition of buk choy will increase your daily vegetable count.

Yakitori domburi
Low Fat No Fat Asian Cooking
Yakitori domburi

Ingredients

150 g (5 oz) skinless, boneless chicken breast fillets
2 tablespoons salt-reduced soy sauce
⅓ cup (80 ml) mirin
2 teaspoons grated fresh ginger
1 clove garlic, chopped
2 cups (440 g) short-grain white rice
1 tablespoon vegetable oil
2 tablespoons sugar
300 g (10 oz) baby bok choy
2 spring onions (scallions), thinly sliced

Preparation

  1. In a glass bowl, combine the chicken breast fillets, soy sauce, mirin, 2 tablespoons water, ginger and garlic.
  2. Cover and refrigerate for at least 4 hours.
  3. Wash the rice several times in fresh water until the water runs clear.
  4. Drain, then add to a saucepan with 3 cups (750 ml) fresh water.
  5. Cover and bring to the boil, then reduce the heat to low and simmer for 12–14 minutes, or until all the water has been absorbed.
  6. Remove from the heat and allow the rice to stand, covered, for 10 minutes.
  7. Meanwhile, remove the chicken from the marinade, reserving the marinade.
  8. Heat the vegetable oil in a wok or large non-stick frying pan over medium heat.
  9. Add the chicken and cook for about 5 minutes on each side, or until cooked through.
  10. Remove from the heat and slice the chicken into 1 cm (½ inch) thick slices. Set aside and keep warm.
  11. Add the reserved marinade to the same wok with the sugar and 1 cup (250 ml) water.
  12. Bring to the boil, then reduce the heat and simmer for 1–2 minutes, skimming off any impurities that rise to the surface.
  13. Add the bok choy and spring onions and cook for 1 minute.
  14. Divide the rice among serving bowls, top with the chicken, bok choy and a little broth and serve immediately.
Each serving provides 2998 kJ, 716 kcal, 38 g protein, 21 g fat (5 g saturated fat), 90 g carbohydrate (11 g sugars), 2 g fibre, 470 mg sodium.
 

Serves 4
Preparation: 15 minutes, plus at least 4 hours marinating
Cooking: 25 minutes


Low Fat No Fat Asian Cooking
Source:

Low Fat No Fat Asian Cooking

is out now. It’s the tastiest way to help you lose weight, improve your health and feel more energetic. Available from Reader’s Digest.

Find out more...

More Recipes

14 Chrissie Bikkie Baking Hacks

14 Chrissie Bikkie Baking Hacks

Between shopping for gifts and entertaining guests, the most wonderful time of the year can get pretty stressful.
The 11 Crazy Pizza Toppings That Are Actually Delicious

The 11 Crazy Pizza Toppings That Are Actually Delicious

Sure, you've been eating your pizza with extra cheese, pepperoni, and mushrooms for years, but that's child's play compared to the craziest new pizza toppings out there.

Seven Steps For a GI Diet

Follow these seven simple steps for staying on a low GI health diet.
Thai coconut rice with seafood

Thai coconut rice with seafood

This aromatic seafood and rice dish, combining the classic Thai flavourings of coconut, lime and ginger, makes a very tempting lunch. Thai jasmine rice is a naturally fragrant rice with a great texture - if you do not have any, basmati rice makes a good substitute.
Vietnamese tofu and noodle salad

Vietnamese tofu and noodle salad

An exciting layered salad combines crisp vegetables flavoured with fresh herbs, noodles and marinated grilled tofu. The tofu is best prepared several hours in advance as longer marinating will enhance the delicious flavour.
Advertisement