Weeknight dinners made easy with this Rice Cooker Oyakodon recipe. Savory-sweet chicken, eggs, and rice in one pot – easy and satisfying!
Serves 4 | Prep time: 10 mins | Cooking time: 20 mins
Ingredients
- 2 cups short-grain Japanese rice
- Water (as indicated on rice cooker pot)
- 2 x 250g boneless chicken thigh, cut into bite-sized pieces
- 2 tsp garlic paste or 2-4 cloves garlic, minced
- 2 tsp ginger paste or grated ginger
- 4 tbsps light soy sauce
- 4 tsps sugar
- 4 tsps apple cider vinegar
- 2 tsp sesame oil
- 1 tsp dashi/chicken stock powder (optional)
- 1/2 tsp ground black pepper
- 2 onion, sliced
- 4 eggs
- Spring onions / scallions / green onions, chopped for garnish
- Chilli flakes (optional)
- Nori (optional)
- Choi sum to serve (optional)
Method
- Add chicken to a marinating bowl, and add ginger paste, garlic paste, soy sauce, sugar, apple cider vinegar, sesame oil and optional chicken or dashi powder and ground black pepper. Top with the sliced onions. Gently mix to combine. Set aside and let marinade for 10 minutes, overnight is best.
- Rinse the rice under cold water until the water runs clear. Drain well. Add to the rice cooker pot. Top up with water. Option to let soak for 20 minutes.
- Place the marinated chicken and sliced onions over the rice, spreading in a layer evenly. Pour in any excess marinade.
- Close the lid and turn the rice cooker on to sushi rice setting, if available. Otherwise cook at regular rice setting.
- While the rice is cooking, crack eggs and lightly beat so the yolks and egg whites are not fully combined into one egg mixture.
- Once the rice is cooked, carefully open the lid. Pour in the egg mixture, and cover the lid for 2-5 minutes to steam, depending on your preferred level of doneness. Ideally the eggs should still have a jiggle to them.
- Once the rice is cooked, Oyakodon is ready! Garnish with sliced green onions. Using a spatula, gently stir to mix, so that the seasoning evenly distributes. Divide amongst servings bowls, and enjoy hot!