Rice Cooker Oyakodon
A one-pot Japanese chicken and egg bowl cooked together with seasoned sushi rice in a standard electric rice cooker.
Ingredients
- 300 gsushi rice
- 320 mlwater
- 2 tbspsoy sauce
- 2 tbspdry sherry
- 1 tbspcaster sugar
- 1 tspchicken stock powder
- 1brown onion, thinly sliced
- 250 gboneless, skinless chicken thighs, cut into bite-sized pieces
- 3eggs, lightly beaten
- 2spring onions, finely sliced
Method
- Wash the sushi rice in cold water until the water runs mostly clear, drain thoroughly, and tip into the rice cooker bowl.
- Add the water, soy sauce, dry sherry, caster sugar, and chicken stock powder, then stir to dissolve the sugar and level the rice.
- Scatter the sliced onion evenly over the surface of the rice.
- Arrange the diced chicken thigh pieces on top of the onions in a single layer, ensuring they are not pressed down into the rice.
- Close the rice cooker lid and set it to the standard white rice cooking cycle.
- When the cycle completes and switches to keep-warm, immediately open the lid and pour the beaten eggs evenly across the top.
- Close the lid at once and leave on the keep-warm setting for 5 minutes to gently set the eggs.
- Scatter the spring onions over the top and gently scoop out portions to serve.