Oyakodon with Silverbeet and Mushrooms

Ingredients

• 650g Chicken thigh fillet, cut into 2cm bite-sized pieces
• 10g Kombu seaweed, for making dashi stock
• 15g Bonito flakes (katsuobushi), for making dashi stock; available at New World and Countdown in the Asian foods aisle
• 1 litre Water, for dashi
• 100ml Soy sauce (shoyu), authentic Japanese soy, no additives
• 60ml Mirin, sweet rice seasoning; check label for no additives (should be rice, koji, salt only)
• 400g Mushrooms (button or flat), sliced; in season in June
• 350g Silverbeet, leaves only, roughly chopped; in season in June
• 10 large Eggs, lightly beaten; 2 eggs per serving for the egg ribbon topping
• 400g Short-grain white rice (or sushi rice), uncooked; yields approximately 1.2kg cooked
• 3 tbsp Extra virgin olive oil, for sautéing mushrooms and silverbeet
• to taste Salt

Method

1. Make dashi stock: place kombu in a large saucepan with 1 litre of cold water. Bring to a bare simmer (do not boil) over medium heat. Once tiny bubbles appear, remove the kombu with a slotted spoon. Add bonito flakes and remove from heat immediately. Let steep for 3-4 minutes. Strain through a fine sieve into a clean bowl, pressing gently on the bonito. You will have approximately 900ml clear dashi. Set aside.
2. While dashi brews, cook rice in a separate pot according to package instructions (usually 15-18 minutes). Once cooked, set aside covered to keep warm.
3. Heat 1.5 tbsp extra virgin olive oil in a large shallow pan over medium heat. Add sliced mushrooms and sauté for 4-5 minutes until softened and lightly golden. Season with a pinch of salt. Transfer to a plate.
4. In the same pan, heat remaining 1.5 tbsp olive oil. Add chopped silverbeet and sauté for 3-4 minutes until wilted and tender. Season lightly with salt. Transfer to a separate plate.
5. Return the large pan to the stove and add dashi, soy sauce and mirin. Stir to combine. Bring to a gentle simmer over medium heat.
6. Add chicken pieces to the simmering broth. Cook for 8-10 minutes, stirring occasionally, until chicken is cooked through (no pink inside). Taste and adjust salt if needed.
7. While chicken cooks, lightly whisk 2 eggs per serving (10 eggs total for 5 servings) in a bowl. Set aside.
8. Divide cooked rice among 5 serving bowls. Arrange cooked silverbeet and mushrooms on top of each rice portion. Pour the hot chicken and broth over the rice and vegetables, dividing evenly (approximately 180ml broth and chicken per bowl).
9. Lower heat to medium-low. Slowly pour whisked egg in a thin stream over each bowl in a circular motion (work one bowl at a time). The hot broth will gently cook the egg into soft ribbons as you pour. Let sit for 20-30 seconds after pouring before serving. The eggs should look silky and barely set, not firm.

Batch cooking tip

• Prepare the dashi and cook the rice ahead. Store dashi in the fridge for up to 2 days. Cook chicken and vegetables in one batch, then divide into containers. Do not add eggs until reheating to serve (prepare fresh eggs as per reheating instructions). This recipe is best eaten within 3 days as the egg topping is not freezer-friendly and the broth flavour develops fully when freshly made.