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Oyakodon with Hoshi Shiitake Dashi







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Oyakodon with Hoshi Shiitake Dashi

A Japanese chicken and egg rice bowl made with a dried shiitake mushroom broth.

Oyakodon with Hoshi Shiitake Dashi recipe



servings: 4 servings

total time: 2 hours 30 minutes

recipe by: 

Ingredients

  • Hoshi Shiitake Dashi:
  • 1 ounce dried shiitake mushrooms
  • 4 cups water
  • Oyakodon:
  • 2 cups short grain sushi rice
  • 4 cups hoshi shiitake dashi (recipe above)
  • 1/4 cup soy sauce
  • 3 TBSP mirin
  • 1 pound boneless skinless chicken thighs cut into bite size pieces
  • 1 onion, quartered and sliced thin
  • thin sliced shiitake mushrooms (from recipe above)
  • 3 large eggs
  • 2 green onions


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Directions

  1. HOSHI SHIITAKE DASHI:

  2. 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.

  3. 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.

  4. OYAKODON:

  5. 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.

  6. Pour the Dashi into a large saucepan over medium-high heat and bring to a boil then stir in the soy sauce and mirin.

  7. 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.

  8. Beat the eggs in a bowl and slowly stir into the pan, allow the eggs to cook about 1 minute.

  9. To serve, place cooked rice in a bowl and pour in the chicken and egg mixture over top, garnish with the sliced green onions.

RECIPE FEEDBACK

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Frankie pic Frankie


Great recipe, has a very clean and simple taste.

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Oyakodon with Hoshi Shiitake Dashi

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