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
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.