Chicken of the Woods Donburi
Chicken of the Woods is a wild mushroom that is highly prized for its remarkable similarity to chicken breast in both flavor and texture. Here we have simmered it with lotus root and wild onions in a Japanese-style donburi, or rice bowl.This recipe is naturally dairy and nightshade free, and is gluten free when using a certified gluten free soy sauce.
Servings: 4 servings
Ingredients
- 2 Tbs oil
- 2 cups chicken of the woods mushroom sliced into bite sized pieces
- 10 slices lotus root fresh or frozen
- ¼ cup wild onions, green onions, or garlic scapes sliced into ½ inch pieces
- ¾ cup dashi broth, Hondashi, or chicken or vegetable broth
- ½ cup cooking sake (or dry drinking sake)
- 3 Tbs soy sauce
- 1½ Tbs sugar (more or less to taste)
- ½ tsp ginger
- 4 cups cooked rice (preferably Japanese short- or medium-grain)
Instructions
- Bring a small pot of water to a boil. Add lotus root slices and blanch for 2-3 minutes. Drain and set aside to cool.
- Heat oil in a large wok or saute pan over medium-high heat. Working in batches to avoid crowding, add cleaned, sliced chicken of the woods and sear until golden on all sides. Remove from pan and set aside.
- Cut lotus root slices into quarters. Add to pan and stir fry for a minute or two. Return mushroom to the pan, along with onions, dashi, cooking sake, soy sauce, and sugar. Stir to combine.
- Bring mixture to a simmer and reduce heat to low. Allow to simmer for 10-15 minutes, or until the liquid has been reduced by about 75%. Remove from heat.
- Portion about a cup of cooked rice into bowls. Top with mushroom mixture and any desired toppings (optional).
Notes
- Chicken of the Woods, or chicken mushrooms, grown on dead or injured trees from late spring through fall. Eat only fresh, tender mushrooms (they become tough and fibrous as they age). Be sure to consult a reputable field guide or knowledgeable mushroom hunter if you are collecting them yourself, and only harvest from where you are legally permitted to (check local laws before you head out!)
- Lotus root, also called renkon, is readily available both fresh and frozen at most Asian markets (we buy most of ours from Mitsuwa and H Mart here in the Chicago area). It also occasionally makes an appearance in mainstream supermarkets that stock specialty produce (we've found it at Tony's Fresh Market, Jewel, and Whole Foods).
- To make this vegan: if you are making your own dashi, omit the bonito flakes and make a pure konbu (kelp) dashi. Or use vegetable broth.
- To make this gluten free: use tamari or a certified gluten-free soy sauce.