Rice Cooker Oyakodon

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Directions

(tap to cross out each step and ingredient as you go)

• Step 1
  To a bowl, add chicken, onions, soy sauce, hondashi, mirin, and sugar. Mix to combine.
  • 1 lb chicken thigh, cubed (450 g)
    (can substitute with chicken breast)
  • 1/4 onion, thinly sliced (75 g)
  • 1 tbsp soy sauce (12 g)
  • 1 tsp hondashi (3 g)
  • 1 tsp mirin (7 g)
  • 1 tsp sugar (4 g)
    (optional) (can substitute with any sweetener)
• Step 2
  Wash the rice, and then add to the rice cooker with water.
  • 1 cup rice (180 g)
  • 1 1/2 cup water (360 g)
    (or however much water your rice cooker suggests)
• Step 3
  Pour chicken mixture directly over rice in the rice cooker. And then run the rice cooker.
• Step 4
  Crack the eggs into a bowl and lightly whisk until just combined, leaving the yolks and whites slightly separated.
  • 3 eggs (150 g)
    (whisked)
• Step 5
  When the rice is done cooking, open the rice cooker and pour the eggs over the chicken and rice. Shut the rice cooker and let the rice cooker naturally steam the eggs for about 3 minutes.
• Step 6
  Open the rice cooker and serve with green onions and sesame seeds to garnish.
  • 1 green onion, chopped (12 g)
  • 1 tsp sesame seed (3 g)
    (to taste)

Per serving