- 4 dried shiitake mushrooms
- 1/2 teaspoon dashi powder
- 1 cup (250 millilitres) boiling water
- 4 medium brown onions, thinly sliced
- 1 1/2 cup (300 grams) koshihikari rice
- 3 cup (750 millilitres) cold water
- 1/4 cup (60 millilitres) soy sauce
- 2 tablespoon mirin
- 1 teaspoon white sugar
- 600 gram chicken breast fillets, coarsely chopped
- 4 eggs, beaten lightly
- 2 green onions, thinly sliced
In a small heatproof bowl, cover mushrooms with boiling water, stand 20 minutes; drain. Discard stems; slice caps thinly.
Meanwhile, in a small jug, combine dashi with boiling water.
In a heated lightly oiled large frying pan, cook brown onion, stirring, about 10 minutes or until onion is browned lightly. Add half of the dashi mixture, reduce heat; simmer, stirring occasionally, about 10 minutes or until softened. Transfer to medium bowl.
In a large saucepan, bring rice and cold water to a boil, uncovered, stirring occasionally. Reduce heat to as low as possible; cover with a tight-fitting lid, cook rice 12 minutes. Do not remove lid or stir rice during cooking time. Remove from heat; stand, covered, 10 minutes.
Meanwhile, in same frying pan, combine remaining dashi mixture with sauce, mirin and sugar; bring to a boil. Add chicken and mushroom; cook, covered, about 5 minutes or until chicken is cooked through.
Combine egg with cooked onion in bowl, pour over chicken mixture; cook, covered, over low heat, about 5 minutes or until egg just sets.
Divide rice among serving bowls; top with chicken mixture, sprinkle with green onion.