japanese chicken rice bowl (oyakodon)

How To Make japanese chicken rice bowl (oyakodon)

• 1

  Cut chicken thighs into chunks while keeping the bones (this adds flavor to the stock). Separately, cut onion into slices. Pour Dashi soup stock (see below for preparation) in a relatively deep pan on medium heat and add soy sauce, Mirin, and sugar to the pan and stir.
• 2

  Place chicken chunks in the pan until it simmers on medium-high heat for about 5 minutes. Then add onions to the pan and simmer a few more minutes until chicken is cooked and onions are softer.
• 3

  Separately, whisk eggs in a bowl. Bring the soup to a boil, and after chicken is cooked thoroughly, pour the eggs over chicken and onion. Turn the heat down to low and put on a lid. After one minute, turn off the heat. The chicken is best served over Japanese rice.
• 4

  For Hoshi-Shiitake Dashi stock Put water and hoshi-shiitake in a pan and soak for 10 minutes. Heat up the water and turn off the heat when the water comes to a boil. Let stand for 20 minutes and strain the broth for use. Add the cooked mushrooms to the Oyakodon while the chicken is cooking.
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