This Rice Cooker Hack Makes PERFECT OYAKODON Style Mixed Rice!

Oyakodon, a classic Japanese comfort food, features tender chicken and soft-cooked egg simmered in a savory-sweet broth, all served over a bed of fluffy rice. The name poetically translates to “parent-and-child bowl,” referring to the chicken and egg. While traditionally made on the stovetop, this recipe offers a surprisingly simple shortcut: using your rice cooker! This “zubora” or “lazy” version is perfect for busy days, minimizing both effort and cleanup without sacrificing flavor.

This recipe is designed for those who want a delicious home-cooked Japanese meal without the fuss. Let’s get started on this incredibly easy and satisfying dish.

Ingredients (Serves 1)

• For the Rice:

  • Uncooked Rice: 150g (5.3 oz)

• For the Chicken:

  • Chicken (thigh or breast): 140g (4.9 oz)

  • Marinade:

    • ★ Soy Sauce: 2 tsp

    • ★ Sake: 2 tsp

    • ★ Mirin: 2 tsp

    • ★ Sugar: 1 tsp

• Other Ingredients:

  • Onion: 70g (2.5 oz)

  • Eggs: 2

• For the Sauce (to be added to the rice cooker):

  • ☆ Water: 180ml (0.76 US cup)

  • ☆ Soy Sauce: 1 tbsp + 1 tsp

  • ☆ Sake: 1 tbsp

  • ☆ Mirin: 1 tbsp

  • ☆ Sugar: 2 tsp

  • ☆ Dashi Powder: 1/2 tsp

• For Topping:

  • Mitsuba (Japanese parsley): 10g (0.35 oz) or other garnishes like green onions.

Instructions

1. Prepare the Rice: Thoroughly wash the rice and drain it well.

2. Prepare the Chicken and Onion: Cut the chicken into bite-sized pieces. In a bowl, mix the chicken with the marinade ingredients (marked with ★). Thinly slice the onion.

3. Combine Ingredients in the Rice Cooker: Place the washed and drained rice in the rice cooker pot. Add the sauce ingredients (marked with ☆) and stir well.

4. Layer the Ingredients: Spread the sliced onions over the rice, followed by the marinated chicken (including all the marinade).

5. Cook: Close the lid and start the rice cooker on its regular white rice setting.

6. Prepare the Egg: While the rice is cooking, lightly beat the two eggs in a separate bowl.

7. Add the Egg: Once the rice cooker has finished cooking, open the lid and gently pour the beaten egg over the chicken and rice.

8. Steam: Close the lid and let it sit on the “keep warm” setting for about 15 minutes to gently cook the egg.

9. Serve: Fluff the rice and chicken mixture lightly, then serve in a bowl. Garnish with mitsuba or your favorite toppings. Enjoy!