Easy Rice Cooker Oyakodon
This rice cooker Oyakodon is the perfect recipe for busy home cooks who want a comforting Japanese rice bowl with little effort. This rice cooker version delivers flavorful chicken, fluffy Japanese rice, and silky egg all cooked in one rice cooker with minimal prep.
Equipment
Ingredients
- 1 cup medium grain (or short grain) Japanese rice Use standard U.S. measuring cup , 1 cup = 240 ml or 1 ½ cup ( rice cooker cup)
- 1 ¼ cup water
- 10 oz chicken -boneless, skinless, dark meat cut into 1 inch pieces
- ¼ onion sliced thinly
- 1 teaspoon Bonito Soup Stock Hondashi brand
- 1 tablespoon mirin
- 1 ½ tablespoon soy sauce
- 1 teaspoon sugar
- 2 eggs, lightly whisked
Instructions
- Add the cut chicken pieces, sliced onions, bonito granules, mirin, soy sauce and sugar into a bowl and mix well. Set aside and allow to marinade for 30 minutes.
- Add the rice to a rice cooker pot, add enough water to cover the rice. Set aside to soak for 30 minutes.
- After 30 minutes, drain and rinse the rice at least 3 times or until the water runs clearer. Drain really well to avoid soggy rice.
- Add 1 ¼ cup water to the rice.
- Add the marinated chicken and onions directly on top of the rice, making sure to pour all the marinade in. Lightly stir the marinade into the water while keeping the onions and chicken on top of the rice.
- Cook on white rice setting. Or press cook on a standard rice cooker.
- When the rice is done, open the rice cooker lid and evenly spread the whisked eggs over the chicken and rice. Create a thin layer to ensure the eggs steam well.
- Close the rice cooker lid, let the eggs steam for at 5-8 minutes.
Notes
*Nutritional facts provided are estimates and may not be entirely accurate.
Drain the rice well - removing as much water as possible beforehand helps prevent the rice from turning mushy.
Cooking times may vary depending on the rice cooker.
Use a standard U.S. measuring cup , 1 cup = 240 ml or 1 ½ cup ( rice cooker cup)
Cooking the perfect oyakodon eggs
Prefer it firm and fully cooked? Let it go for 10 minutes or stir it gently into the hot rice.
Like it traditional? 5 minutes gives you that slightly runny, custardy finish.
Nutrition
Serving: 1cupCalories: 450kcalCarbohydrates: 42gProtein: 26gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 490mgSodium: 595mgPotassium: 318mgFiber: 1gSugar: 3gVitamin A: 693IUVitamin C: 0.1mgCalcium: 89mgIron: 3mg
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