Hen and Egg Rice (Oyakodon)

chicken and egg simmered over rice

Makes 4 bowls · 529 kcal per serving

Ingredients

• 400 g Short Grain White Rice
• 532 g Water
• 227 g Chicken Breast
• 30 g Sake
• 118 g Dashi
• 14 g Dried Shiitake Mushroom
• 50 g Soy Sauce
• 30 g Rice Vinegar
• 4.2 g White Sugar
• 30 g Scallion
• 200 g Egg
• 0.4 g Salt

Method

1. Rice: Rinse the rice in several changes of water until it runs clear, then drain in a sieve 20–30 min. Cook with the cold water: bring to a boil, cover tightly, lower to medium-low, and cook 5 min; reduce to very low and cook 10 min more. Off the heat, leave it covered to steam 10 min. (Or use a rice cooker.)
2. Mushrooms: Soak the dried shiitake in warm water with a small weight on top, 30 min. Lift them out, slice thin, and discard the hard stems; reserve the soaking water.
3. Chicken: Cut the chicken lengthwise into 1-in strips, then slice thin across the grain. Toss with the sake and a little of the soy sauce and let stand 20–30 min.
4. Broth: Bring the dashi and reserved mushroom water to a boil with the sugar, stirring to dissolve. Add the rest of the soy sauce and the vinegar, then the chicken and mushrooms, and simmer until the chicken is white through. Stir in the scallions.
5. Finish: Whisk the eggs with the salt until frothy, pour over the pan, and simmer 2 min without stirring. Cover, and after 20 sec drop the heat to very low; steam until the eggs are set but very soft, 2–3 min.
6. Serve: Divide the rice among four bowls and top each with a quarter of the egg-and-chicken mixture. Add shichimi togarashi or torn mitsuba if you like.