Rice Cooker Oyakodon
This one-pot Oyakodon cooked in a rice cooker makes for a comforting Japanese meal. Juicy chicken thighs, fluffy rice, and soft eggs all cooked together effortlessly – perfect for busy nights.
Equipment
- 1 Rice cooker
Ingredients
Main ingredients
- 1 cup short-grain Japanese rice
- 1.2 cups water or as the rice cooker pot tells you
- 250 g boneless chicken thigh cut bite-sized
- 1 teaspoon garlic paste or 1-2 cloves minced garlic
- 1 teaspoon ginger paste or freshly grated ginger
- 2 tbsps light soy sauce for that umami punch
- 2 tsps sugar
- 2 tsps apple cider vinegar
- 1 teaspoon sesame oil plus dash of dashi powder for extra depth (optional)
- 0.5 onion sliced thin
- 0.25 teaspoon black pepper
- 2 eggs
- spring onions chopped for garnish
- chilli flakes optional
- nori optional
- 0.5 teaspoon dashi or chicken stock powder optional
Instructions
Instructions
- Rinse the rice under water until the water runs clear, then add to rice cooker with water.
- Mix garlic paste, ginger paste, soy sauce, sugar, apple cider vinegar, sesame oil, dashi/chicken powder, and pepper. Add chicken pieces and onion. Let marinate 10 mins.
- Evenly layer marinated chicken with onions and sauce over the rice in the cooker pot.
- Close the lid and select white rice or sushi rice setting and start cooking.
- When 5–10 minutes remain, lightly beat the eggs and pour gently on top of the chicken and rice. Close quickly.
- Once rice cooker is done, let sit 5 more minutes before opening for gentle steaming.
- Garnish with chopped scallions, chilli flakes or nori if desired.
- Use spatula to gently mix and serve hot.
Notes
Use pre-minced garlic and ginger to save time. For extra depth, try adding dashi or chicken stock powder. Leftovers reheat wonderfully the next day.