Place the dried shiitake mushrooms in a large bowl and pour the 4 cups of water over top. Cover and let sit for 2 hours.
Squeeze any liquid out of the mushrooms and place them on a cutting board. Thinly slice the mushrooms and set aside. Pour the liquid through a cheesecloth or coffee filter over a bowl, set aside.
OYAKODON:
Thoroughly rinse the rice in a strainer under cold water. Combine the rice in a saucepan with 2 1/2 cups water, bring to a boil over medium-high heat. Cover, reduce heat to low, cook 15 minutes. Turn off the heat and let rest 10 minutes while still covered. Fluff with a fork.
Pour the Dashi into a large saucepan over medium-high heat and bring to a boil then stir in the soy sauce and mirin.
Add the chicken, onion and shiitakes. Return to a boil then reduce heat to medium-low cover and simmer, stirring occasionally, until chicken is cooked through, about 10 minutes.
Beat the eggs in a bowl and slowly stir into the pan, allow the eggs to cook about 1 minute.
To serve, place cooked rice in a bowl and pour in the chicken and egg mixture over top, garnish with the sliced green onions.
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