Rice Cooker Oyakodon
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A clever and easy one-pot version of the classic Japanese 'parent-and-child' bowl, featuring chicken and onions steamed directly over rice and finished with a silky layer of egg.
- Time
- 35 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
Steps
Wash your rice thoroughly, then add it to your rice cooker along with the appropriate amount of water.
In a mixing bowl, combine the soy sauce, hondashi, mirin, and a pinch of sugar. Mix until the sugar and dashi powder are dissolved.
Add the diced chicken thighs and thinly sliced yellow onions to the bowl and toss until they are evenly coated in the sauce.
Place the chicken and onion mixture directly on top of the rice in the rice cooker. Pour over any remaining sauce from the bowl. Set the bowl aside to reuse later.
Close the lid and start the rice cooker on its normal rice setting. While the rice is cooking, crack 2-3 eggs into the reserved bowl and beat them with chopsticks or a fork for about 20 seconds.
Immediately after the rice cooker finishes its cycle, quickly open the lid and pour the beaten egg mixture over the surface of the chicken and rice. Quickly shut the lid again.
Turn the rice cooker back on (using the regular rice setting) and allow it to cook for exactly 2 minutes to set the eggs.
Open the rice cooker and serve the Oyakodon into bowls. Garnish with sliced green onions and roasted sesame seeds.
Notes
This recipe works best in induction rice cookers. The term 'Oyakodon' literally translates to 'parent-child bowl,' referring to the use of both chicken (the parent) and egg (the child).
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 940
- Protein
- 59 g
- Carbs
- 82 g
- Fat
- 39 g
- Fiber
- 2 g
Where the calories come from
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