Cubes of chicken thigh fillets, shimeji and scallions are boiled gently in dashi seasoned with soy sauce sake, mirin and a little sugar before beaten eggs are poured in.
Cook’s notes
It is oyakodon with mushrooms added to the mix. It’s something I do when I am unconvinced that the amount of chicken I have is enough to feed everyone in the family.
Why shimeji?
Because that was what we had in the fridge. You may substitute shiitake or sliced eryngii (king oyster mushroom) and your cooked meal will be just as wonderful.Chicken cubes, not slices?
Thin slices will cook faster but cubed chicken thigh fillets retain moisture better because they are more dense. If time is your priority though, go ahead and cut the chicken fillets into slices of strips.Thigh fillets, not breast fillets?
I am not a fan of chicken breast meat, but that is a personal preference. If that is what you want to use, I suggest shortening the cooking time by a few minutes so that the meat does not dry out from overcooking.Chicken, mushroom and egg rice bowl
Ingredients
- 1 tablespoon dashi granules
- 2 tablespoons light soy sauce
- 4 tablespoons sake
- 4 tablespoons mirin
- 1 teaspoon sugar
- 350 grams chicken thigh fillets (12.3 oz) cut into 1 ½ cubes
- 150 grams shimeji (5.2 oz) or your preferred mushroom, root ends cut off and discarded
- 2 medium yellow onions peeled and thinly sliced
- ½ cup sliced scallions light and dark green portions of the leaves separated
- 4 extra large eggs lightly stirred
Instructions
- Pour a cup and a half of water into a wok. With the heat on high, add the dashi, soy sauce, sake, mirin and sugar. into a Allow to boil uncovered for a minute.
- Scatter the sliced onions into the boiling sauce.
- Spread the chicken cubes, shimeji and light green portion of the scallions over the onions. Bring to the boil. Lower the heat to medium and cook uncovered just until the chicken is done, about seven to eight minutes.
- Drizzle half of the stirred eggs over the chicken, mushrooms, onions and scallions, and allow the eggs to cook fully.
- Drizzle in the remaining half of the eggs, sprinkle in the dark green portion of the scallions, turn off the heat and leave for ten seconds.
- Ladle the chicken, mushrooms egg mixture over cooked rice, and serve immediately.
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