Oyakodon literally means “parent-and-child rice bowl”. Chicken and onions are cooked slowly in a soy based sauce. Eggs are added at the end so the sauce is extra soft and velvety. Top the chicken and eggs on a bed of white rice and you have authentic Oyakodon. Whilst not the authentic way to make Oyakodon, we do this recipe all in Kotori.
Cut the chicken into small pieces and mix into the marinade ingredients with the onion.
Add rice to the Kotori inner bowl, strain the marinade sauce into the rice and mix well. Fill with water to the SHORT GRAIN water level 3⁄4 line.
Add the chicken and onion to the rice and water.
Select the SHORT GRAIN setting and then START.
As soon as the rice is finished cooking, beat the eggs and quickly add the liquid mixture to the rice (open and close the lid quickly to prevent heat escaping). The steam during Kotori’s KEEP WARM will cook the eggs. This takes around 20 minutes. Alternatively, add the egg at Step 3 or use the steaming bowl to cook the eggs.
Garnish with sliced spring onions and seaweed and add togarshi for spice.
Ingredients
Make sure the eggs are at room temperature before adding to the rice. Alternatively you can cook the rice plain and add the chicken, onion and marinade with the egg on top to the steaming bowl and cook separately.