Rice Cooker Oyakodon
A comforting Japanese chicken and egg rice bowl cooked conveniently in a rice cooker with savory dashi-seasoned sauce.
Equipment
Ingredients
Main Ingredients
chicken thighs (cut into 1.3 cm chunks)
2 piece
onion (thinly sliced)
0.5 piece
eggs (lightly whisked)
3 piece
egg yolks (optional)
2 piece
water
120 ml
soy sauce
15 ml
dashi powder
1 tsp
sake
15 ml
mirin
15 ml
scallions (for garnish)
2 piece
Instructions
Prepare ingredients
Slice chicken thighs into 1.3 cm chunks and thinly slice the onion. Crack eggs into a bowl and whisk lightly, adding extra yolks if using.
Combine sauce and ingredients in rice cooker
In your rice cooker pot, combine water, soy sauce, dashi powder, sake, and mirin. Mix thoroughly, then layer in the onions and chicken.
Cook chicken and onion
Cook on the normal rice cooker setting for about 20 minutes until the chicken is cooked through.
Add eggs and finish cooking
Open the lid and pour in the whisked eggs and yolks. Close and cook for another 5 minutes until the eggs are just set.
Serve over rice
Serve the oyakodon over a fresh bowl of rice and garnish with scallions if you like.
Original recipe
Storage
Best enjoyed fresh. Store rice separately to prevent sogginess.
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