One Pot Oyakodon
One Pot Oyakodon
Ingredients
- 2 cups short grain rice, rinsed
- 2 pounds boneless chicken thighs, cut into 1-inch pieces
- 1/2 yellow onion, thinly sliced
- 3 large eggs, lightly beaten
- 1 scallion, thinly sliced, for garnish
- 1/4 cup soy sauce
- 1/2 cup mirin
- 1 1/2 cups water
- 1 1/2 tablespoons granulated sugar
- 1/2 teaspoon Hondashi
- 1 teaspoon sesame seeds, for garnish
Instructions
- 1
Rinse the short grain rice thoroughly under cold water until the water runs clear. Drain well.
⏱️ 2 min
- 2
Combine the rinsed rice, chicken thighs, and sliced onion in the rice cooker pot.
⏱️ 2 min
- 3
In a separate bowl, whisk together the soy sauce, mirin, water, granulated sugar, and Hondashi until the sugar is dissolved. Pour this mixture over the ingredients in the rice cooker pot.
⏱️ 3 min
- 4
Close the rice cooker lid and set it to the 'white rice' or 'regular cook' setting. Allow it to cook completely.
⏱️ 25 min
- 5
Once the rice cooker switches to 'keep warm' or finishes cooking, open the lid. Pour the lightly beaten eggs evenly over the top of the chicken and rice mixture. Close the lid and let it sit for 5-7 minutes, or until the eggs are set to your desired consistency.
⏱️ 7 min
- 6
Carefully open the lid, fluff the Oyakodon with a rice paddle, and serve immediately. Garnish with sliced scallions and sesame seeds.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
One Pot Oyakodon
- 2 cups short grain rice, rinsed
- 2 pounds boneless chicken thighs, cut into 1-inch pieces
- 1/2 yellow onion, thinly sliced
- 3 large eggs, lightly beaten
- 1 scallion, thinly sliced, for garnish
- 1/4 cup soy sauce
- 1/2 cup mirin
- 1 1/2 cups water
- 1 1/2 tablespoons granulated sugar
- 1/2 teaspoon Hondashi
- 1 teaspoon sesame seeds, for garnish
Instructions
- 1
Rinse the short grain rice thoroughly under cold water until the water runs clear. Drain well.
⏱️ 2 min - 2
Combine the rinsed rice, chicken thighs, and sliced onion in the rice cooker pot.
⏱️ 2 min - 3
In a separate bowl, whisk together the soy sauce, mirin, water, granulated sugar, and Hondashi until the sugar is dissolved. Pour this mixture over the ingredients in the rice cooker pot.
⏱️ 3 min - 4
Close the rice cooker lid and set it to the 'white rice' or 'regular cook' setting. Allow it to cook completely.
⏱️ 25 min - 5
Once the rice cooker switches to 'keep warm' or finishes cooking, open the lid. Pour the lightly beaten eggs evenly over the top of the chicken and rice mixture. Close the lid and let it sit for 5-7 minutes, or until the eggs are set to your desired consistency.
⏱️ 7 min - 6
Carefully open the lid, fluff the Oyakodon with a rice paddle, and serve immediately. Garnish with sliced scallions and sesame seeds.
⏱️ 1 min