Oyakodon (Chicken and Egg Rice Bowl) Recipe
Prep Time:
6 hours
Cook Time:
10 minutes
Servings:
2 servings
Ingredients
  • 3 dried shiitake mushrooms, rehydrated, with ⅔ cup liquid reserved
  • 2 tablespoons soy sauce
  • 1 tablespoon cooking sake
  • 2 tablespoons mirin
  • 1 tablespoon sugar
  • ½ teaspoon Hondashi (dashi granules)
  • 1 medium onion or ½ large onion, sliced
  • 1 chicken thigh, cut into bite-sized pieces
  • 4 large eggs, beaten
  • 2 scallions, sliced on a bias (or mitsuba, which is typically used in Japan)
  • Cooked short-grain Japanese rice, for serving
Directions
  1. Soak the dried shiitake mushrooms in cold water for at least 6 hours (or overnight in the refrigerator). Once rehydrated, reserve ⅔ cups of the soaking liquid, which is shiitake dashi. Next, squeeze the liquid from the mushrooms, remove the tough stems, and slice the caps into thin strips. Set aside.
  2. In a medium to large pan, combine the soy sauce, sake, mirin, sugar, Hondashi, and reserved shiitake dashi. Add the sliced onion and simmer for 2 minutes over medium heat.
  3. Add the mushrooms and chicken to the pan. Simmer for 3 minutes or until the chicken is mostly cooked through.
  4. Pour ⅔ of the beaten eggs into the chicken mixture and cover with a lid to cook for about a minute, or until the eggs are mostly set.
  5. Add in the remaining beaten egg, and top with scallions. Simmer until the eggs reach your desired level of doneness (from less cooked and very creamy to more cooked and set).
  6. Serve oyakodon over rice and top with beni shoga (red pickled ginger) if desired.