Can I use brown rice instead of white rice?

Yes, as long as the brown rice you are using is Japanese brown rice (called genmai ). Japanese brown rice is chewier and stickier than other types of brown rice, making it the better option to serve with this dish.

Can I use regular chives to make niratama donburi?

Not really since the texture and taste are quite different. If you cannot find garlic chives - which should be fairly easy to find at a Chinese grocery store or other Asian supermarket - I recommend using green onions or garlic scapes.

Niratama Donburi

Name: Niratama Donburi
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Japanese
Ingredients: small handful, about half a bunch, garlic chives (nira); 4 large eggs, whisked; 1 teaspoon mirin; ½ tablespoon oyster sauce; ½ tablespoon soy sauce; 3 tablespoons low sodium chicken stock mixed with ½ teaspoon cornstarch; 1 ½ tablespoon neutral oil such as vegetable oil or grapeseed oil; 1 teaspoon toasted sesame oil; 3 cups cooked Japanese rice, warm

Description

A delicious Japanese dish consisting of garlic chives and eggs cooked in a sweet and savory broth, and served over rice.

Ingredients

Units Scale

small handful, about half a bunch, garlic chives (nira)
4 large eggs, whisked
1 teaspoon mirin
1/2 tablespoon oyster sauce
1/2 tablespoon soy sauce
3 tablespoons low sodium chicken stock mixed with 1/2 teaspoon cornstarch
1 1/2 tablespoon neutral oil such as vegetable oil or grapeseed oil
1 teaspoon toasted sesame oil
3 cups cooked Japanese rice, warm

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Instructions

Slice the garlic chives: Line the garlic chives so they are even in length. Slice off the root ends and slice the chives into 2-inch long pieces. Set aside.
Season the eggs: Add the mirin, oyster sauce, soy sauce, and chicken stock slurry to the whisked eggs, and stir well to combine. Set aside
Heat up the skillet: Place a deep skillet over medium high heat.
Cook the garlic chives: When the skillet is hot, add the oil and garlic chives and stir fry for 1 minute, or until they start to wilt.
Cook the eggs: Pour in the whisked eggs and let them set for a few seconds. Then, using chopsticks, gently push the cooked portions toward the center of the skillet, allowing the uncooked eggs to flow to the edges. Keep doing this until 90% of the eggs are cooked. It’s okay to leave a little uncooked as it adds creaminess to the dish and will eventually cook when served with the warm rice.
Serve: Turn the heat off and drizzle the sesame oil on top. Divide the warm rice among two bowls and evenly top each bowl with the niratama mixture. Serve.

Notes

Condiments to serve with: Serve niratama donburi with ichimi or shichimi, soy sauce, rice vinegar, and spicy chili crisp.

Storage: Transfer the leftovers to a storage container and refrigerate for up to 3 days.

Nutrition

Serving Size: 1 serving
Calories: 571
Sugar: 1.9g
Sodium: 405mg
Fat: 22.8g
Saturated Fat: 4.5g
Unsaturated Fat: 10.1g
Trans Fat: 0g
Carbohydrates: 70g
Fiber: 2.1g
Protein: 20.1g
Cholesterol: 372mg