Chicken Of The Woods Oyakodon

My kids came in to give me the morning report–another flush of chicken of the woods had made its presence known on the lawn and so it was imperative that I harvested them before they got too tough. I made karaage style COTW a few weeks ago and I suppose it was only a matter of time before this came up as a possible recipe. Due to the texture and flavor of the Chicken of the Woods soaking up the sauce, it was remarkably like traditional oyakodon made with tender chicken thigh meat. Barely set runny eggs, meaty pieces of COTW, and a savory sweet sauce makes this a filling and delicious one bowl lunch or dinner.

This isn’t vegetarian due to the dashi stock (unless you use only kombu) but it can be! If you’re going to use duck eggs, add two tablespoons of milk or water for each duck egg, due to the decreased water content.

Recipe

• 1 teaspoon Hondashi powder + 1/4 cup water (or 1/4 cup dashi stock)
• 1 teaspoon vegetable oil
• 1 cup chopped Chicken Of The Woods
• 4 tablespoons soy sauce
• 1 tablespoon sake
• 1 tablespoon mirin
• 1/2 tablespoon sugar
• 1/4 onion, sliced
• 1/2 spring onion, sliced thin or parsley chopped, for garnish
• 1 egg (or 2, if you want that extra yolky goodness)
• 1 cup cooked white rice

1. In a pan over medium high heat, saute onion and chicken of the woods in vegetable oil until the mushroom has become tender and the onion is fagrant.
2. Add the dashi stock, soy stock, mirin, sake, and sugar and bring to a simmer.
3. Beat the eggs and add to pan and cook to desired done-ness. You can reserve one raw egg yolk for garnish, if desired.
4. Place over rice and garnish with spring onions or parsley.