Rice Cooker Oyakodon

Ingredients

• 1 cup Japanese short-grain rice (Wash before cooking.)
• Water (Use the regular amount of water you normally use for 1 cup of rice in your rice cooker.)
• 1 lb Chicken thighs (Dice into bite-size pieces.)
• 0.25 whole Yellow onion (Thinly sliced.)
• 1 tbsp Soy sauce
• 1 tsp Hondashi (Instant dashi granules.)
• 1 tsp Mirin
• Sugar (A pinch.)
• 2.5 Eggs (The ingredient list gives 2–3 eggs; the instructions specify 2. Beat just before adding.)
• Green onions (For garnishing, sliced if desired.)
• Roasted sesame seeds (For garnishing.)

Steps

1. 1

   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.

2. 2

   In a bowl, combine the soy sauce, hondashi, mirin, and pinch of sugar. Mix until the seasoning is evenly blended.

3. 3

   Add the diced chicken and thinly sliced onion to the bowl. Toss thoroughly so the chicken and onion are coated with the sauce.

4. 4

   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.

5. 5

   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.

6. 6

   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.

7. 7

   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.

8. 8

   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.

9. 9

   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 per serving

• main
• Japanese
• rice cooker
• one-pot
• chicken
• egg
• comfort food