Oyakodon (親子丼)

Step 1

Begin by giving your rice a good rinse to clean it. Then pour it into the rice cooker, along with the appropriate amount of water. Be sure to follow the instructions for the correct water amount depending on the type of rice you are using. I used Nishiki-brand medium-grain rice, which requires 2 cups of water for every 1.5 cups of rice.

Step 2

To a medium-sized bowl, add the soy sauce, hondashi, mirin, and sugar. In the same bowl, add your diced chicken and thinly sliced onions. Toss to coat in the sauce.

Step 3

Place the chicken and onions on top of the rice in the rice cooker. Pour in any leftover sauce from the bowl to maximize flavor.

Step 4

Start the rice cooker and cook as you normally would. For my rice cooker, this is just the standard “Plain” setting, which typically takes about 20-25 minutes to cook.

Step 5

While the rice cooks, crack the eggs into a small bowl and beat with chopsticks or a fork for about 20 seconds.

Step 6

Once the rice cooker finishes, open it, pour the beaten eggs over the hot chicken and rice, and close the lid immediately. Do this quickly so as to avoid letting steam escape from the rice cooker. Turn on the rice cooker again (using the same setting) and cook for an additional 2-4 minutes.

Step 7

Open the rice cooker, serve it into bowls, and garnish with chopped green onions and a sprinkle of roasted sesame seeds. Drizzle with a little extra soy sauce if desired.