Name: Rice Cooker Oyakodon
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 2 cups (300 g) Japanese Short Grain Rice; 1 small (120 g) onion; 3-4 (300 g) chicken thighs; 1/8 tsp salt; 2 tsp potato starch; 1 tbsp (8 g) hondashi; 5 tbsp (80 ml) mentsuyu*\n or 3 tbsp Japanese soy sauce + 2 tbsp mirin + 1 tbsp sake + 1 tbsp sugar; 3 eggs

1

Wash the rice. See my How to Wash Rice the Japanese Way post for details.

2

Slice the chicken into bite-sized pieces, season with salt, toss in potato starch, and set aside.

3

Slice the onions thinly, from root to tip.

4

Add the rice to the rice cooker and fill with water just shy of the 2-cup line. Add a sheet of parchment paper, ensuring it lines the rice cooker walls.

5

Add the sliced onions and chicken, then pour in the hondashi and mentsuyu. Gently toss with your hands. Close the lid and cook on the white rice setting.

6

Whisk 3 eggs gently. Once the cooking cycle ends, open the rice cooker and pour the eggs over the mixture. Close the lid and let the residual heat cook the eggs for 5-8 minutes.

7

Serve in a bowl and top with nori, scallions, and togarashi. Enjoy!

8

Add the rice to the rice cooker and fill with water just shy of the 2-cup line.

9

In a bowl, add the sliced onions and chicken.Add the hondashi and mentsuyu (or soy sauce, mirin, and sake mixture) and marinate for 1 hour if time allows.

10

Scatter the sliced onions and chicken on top. Close the rice cooker and cook on the white rice setting.

11

Whisk 3 eggs gently. Once the cooking cycle ends, let it sit for 5 minutes.

12

Open the rice cooker and pour the eggs over the mixture. Close the lid and let the residual heat cook the eggs for 4-6 minutes.

13

Serve in a bowl and top with nori, scallions, and togarashi.