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Oyakodon with Hoshi Shiitake Dashi

A Japanese chicken and egg rice bowl made with a dried shiitake mushroom broth.
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Oyakodon with Hoshi Shiitake Dashi
91% of users like this recipe
( 11 votes )

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Servings: 4 servings
Total Time: 2 hours 30 minutes
Recipe by: Frankie

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

Directions

Hoshi Shiitake Dashi:

1. 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.

2. 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:

1. 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.

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

3. 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.

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

5. 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


Frankie picFrankie

Great recipe, has a very clean and simple taste.







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