Rice Cooker Oyakodon
Kyrie | キリエ cooked this in an Instagram reel. SeeMeCook wrote it up from the reel as a full recipe and added ingredient weights and nutrition.
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A convenient rice-cooker version of classic Japanese oyakodon, combining tender chicken, sliced onion, savory dashi-soy seasoning, and softly cooked eggs over rice. The dish is finished with green onions and roasted sesame seeds.
- Time
- 50 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- East Asian
- Contains
- Gluten, sesame, eggs, soy, fish, and alcohol
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 185 g
- 30 g
- 16 g
- 3 g
- 6 g
- 1 g
- 125 g
Weights are estimates. Together, the ingredients weigh about 815 g before cooking, which is about 410 g per serving.
Steps
Wash the rice until the water runs mostly clear, then add it to the rice cooker with the regular amount of water you normally use for 1 cup of rice.
In a bowl, combine the soy sauce, hondashi, mirin, and pinch of sugar. Mix until the seasoning is evenly blended.
Add the diced chicken and thinly sliced onion to the bowl. Toss thoroughly so the chicken and onion are coated with the sauce.
Place the coated chicken and onion directly over the uncooked rice in the rice cooker. Pour in any sauce remaining in the bowl. Set the bowl aside for the eggs.
Close the rice cooker and cook on its normal rice setting, following the cooker’s usual rice-cooking cycle. The chicken and onion will cook over the rice as it cooks.
While the rice is cooking, crack the eggs into the reserved bowl. Beat them with chopsticks or a fork for about 20 seconds, just until combined; do not overbeat.
As soon as the rice cooker finishes, open it quickly and pour the beaten eggs evenly over the chicken and rice. Close the lid promptly to retain the heat.
Turn the rice cooker on again using the regular rice setting and cook for 2 minutes, until the eggs are set to your preferred doneness.
Open the rice cooker and serve the oyakodon in bowls. Garnish with green onions and roasted sesame seeds.
Notes
The creator recommends using an induction rice cooker. Because rice cookers vary, confirm that the chicken reaches 165°F (74°C) in the thickest pieces and that the eggs are fully cooked if desired. The original instructions mention 2 eggs, while the ingredient list allows 2–3 eggs.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 935
- Protein
- 74 g
- Carbs
- 81 g
- Fat
- 33 g
- Fiber
- 2 g
Where the calories come from
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