Rice Cooker Oyakodon is a one-pot Japanese chicken and egg rice bowl that cooks entirely in a rice cooker, infusing short-grain rice with umami-rich dashi sauce while tender chicken and soft eggs braise on top. It delivers authentic flavor with zero stovetop fuss.
Delivery in as fast as one hour.*
Prices vary by store
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Wash the rice. See my How to Wash Rice the Japanese Way post for details.
Slice the chicken into bite-sized pieces, season with salt, toss in potato starch, and set aside.
Slice the onions thinly, from root to tip.
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.
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.
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.
Serve in a bowl and top with nori, scallions, and togarashi. Enjoy!
Add the rice to the rice cooker and fill with water just shy of the 2-cup line.
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.
Scatter the sliced onions and chicken on top. Close the rice cooker and cook on the white rice setting.
Whisk 3 eggs gently. Once the cooking cycle ends, let it sit for 5 minutes.
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.
Serve in a bowl and top with nori, scallions, and togarashi.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a rice cooker or on the stovetop over low heat with a splash of water to restore moisture.
rice cooker
Yes, but thighs stay more tender and flavorful. If using breast, reduce cooking time by 5–10 minutes to prevent drying out.
Use the alternative soy sauce + mirin + sake + sugar mixture listed, or substitute with dashi powder (1 tsp dissolved in water).
Add beaten eggs in the last 5–10 minutes of cooking so they set into soft, custardy curds without overcooking.
Prepare chicken and sauce the night before, store separately, then assemble and cook in the rice cooker just before serving for best texture.
Rice should be tender and liquid absorbed; chicken should shred easily; eggs should be set but still soft and creamy, not rubbery.
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