Sausage Donburi

• 8 None thin chicken sausages
• 1/2 cup low-sodium soy sauce
• 1/2 cup mirin
• 2 tsp grated fresh ginger
• 1 clove garlic, minced
• 4 tbsp vegetable or peanut oil
• 4 None eggs
• 2 tbsp sugar
• None None Steamed rice, to serve
• 1 None bunch baby bok choy, blanched
• 2 None spring onions, thinly sliced

1. Place sausages in a medium saucepan. Cover with cold water. Bring to a boil: remove from heat. Stand for 2 mins; drain.
2. When cool enough to handle, cut 3-4 shallow slits in each sausage. Place sausages in a medium bowl.
3. Whisk soy sauce, mirin, ginger and garlic together in a small bowl; pour half the marinade over sausages. Reserve remaining marinade.
4. Heat 1 tbsp of oil in a medium skillet over moderate heat.
5. Drain sausages from marinade: discard marinade. Cook sausages for 2-3 mins or until golden brown and cooked. Transfer sausages to a chopping board; slice. Wipe pan clean.
6. Add remaining oil to pan. Pan-fry eggs for 2-3 mins or until cooked to your liking.
7. Combine reserved marinade and 2 cups water and sugar in a small saucepan. Bring to a boil.
8. Spoon rice into shallow serving bowls. Pour hot marinade over rice. Top with bok choy, sausage, egg, and onion.

soy sauce, mirin, ginger, clove garlic, vegetable, eggs, sugar, steamed rice, baby bok choy, spring onions

Taken from recipes-plus.com/api/v2.0/recipes/27679 (may not work)