← Back to Recipes
▶ Watch the video on Instagram
← Back to Recipes
Ricecooker Recipe
Oyakodon
Chicken and rice cook together in the rice cooker, then get a soy-mirin egg mixture poured over for a second quick cook — no stovetop needed.
Ingredients
- 1 serving cold cooked rice
- 300g chicken thighs
- Salt and pepper
- Sliced onion
- 30ml soy sauce
- 30ml cooking mirin
- 15ml tsuyu (or tuna sauce)
- 1 tablespoon sugar
- Eggs
- Scallions, toasted sesame seeds, and sesame oil, to finish
Instructions
1
Add the cold rice, chicken thighs, salt, pepper, and onion to the rice cooker and cook on multi-cook mode for 15 minutes.
2
Cut the chicken (about 80% cooked) into pieces and mix it with the rice.
3
Mix the soy sauce, mirin, tsuyu, and sugar, beat in the eggs (setting one yolk aside), pour over the rice, and cook another 10 minutes.
4
Top with the reserved egg yolk, scallions, toasted sesame seeds, and sesame oil.
