Japanese Chicken Rice Bowl (Oyakodon)
I have seen other versions where a poached egg or a raw egg is served on top of the chicken stew in individual bowls of rice.
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- 5 medium chicken thighs, with bones
- 1 onion
- 2 cups hoshi-shiitake dashi stock
- 8 tablespoons soy sauce
- 5 tablespoons mirin
- 3 tablespoons sugar
- 4 eggs
- 2½ cups water
- 2-3 hoshi-shiitake (dried shitake mushrooms)
HOSHI-SHIITAKE DASHI STOCK
1Cut 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.
2Place 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.
3Separately, 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.
4For 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.