Rice Cooker Oyakodon

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• Step 1

  In a small bowl, combine the chicken pieces with sake and soy sauce. Let it marinate for about 10 minutes. This is an optional step that helps to tenderize the chicken and add flavor.

  • 1 lb chicken thigh, cubed (450 g)
    (or chicken breast)
  • 1 tbsp sake (15 g)
    (optional)
  • 1 tbsp soy sauce (12 g)
• Step 2

  While the chicken is marinating, prepare the sauce. In another small bowl, whisk together the dashi stock, soy sauce, mirin, and sugar until the sugar is dissolved.

  • 1 tsp dashi stock (3 g)
    (hondashi for convenience, or homemade dashi)
  • 1 tbsp soy sauce (12 g)
  • 1 tsp mirin (7 g)
  • 1 tsp sugar (4 g)
    (optional)
• Step 3

  Once the chicken is done marinating, add the chicken and the sliced onions into the sauce mixture. Mix to combine.

  • ¼ medium onion, thinly sliced (50 g)
• Step 4

  Wash the rice and add to the rice cooker with water. Pour chicken mixture directly over rice in the rice cooker and run the rice cooker.

  • 1 cup rice (180 g)
  • 1 cup water (240 g)
• Step 5

  Crack the eggs into a bowl and lightly whisk until just combined.

  • 3 medium egg (150 g)
    (whisked)
• Step 6

  When the rice is done cooking, open the rice cooker and pour the eggs over the chicken and rice. Close the rice cooker and let the rice cooker naturally steam the eggs for about 3 minutes.
• Step 7

  Open the rice cooker and serve with green onions to garnish.

  • 1 stalk green onion, chopped (12 g)