Name: Oyakodon
Prep time: 40 min
Cook time: 1 h
Total time: 1 h 40 min
Yield: 4 servings
Ingredients: 300 g chicken thigh; ½ tbsp instant dashi powder; ¼ tsp salt; 1 tbsp soy sauce; ½ tbsp dark soy sauce (for colour) – add regular if you don’t have this!; 1 tbsp mirin; 1 tsp sugar; ½ small white onion sliced; ½ tbsp oil; 1 cup short grain rice; 2 eggs with a pinch of salt – eggs beaten to 70-80%; 1-2 spring onions – sliced; handful nori seaweed, sliced thinly; pinches togarshi Japanese 7 spice (optional to add a little spiciness and sesame seeds)

AuthorHungry PandaDifficultyIntermediate

Yields4 Servings

Prep Time40 minsCook Time1 hrTotal Time1 hr 40 mins

THE CHICKEN MARINDADE

300 g chicken thigh

½ tbsp instant dashi powder

¼ tsp salt

1 tbsp soy sauce

½ tbsp dark soy sauce (for colour) – add regular if you don’t have this!

1 tbsp mirin

1 tsp sugar

½ small white onion sliced

½ tbsp oil

1 cup short grain rice

TO FINISH (after rice is cooked)

2 eggs with a pinch of salt – eggs beaten to 70-80%

1-2 spring onions – sliced

handful nori seaweed, sliced thinly

pinches togarshi Japanese 7 spice (optional to add a little spiciness and sesame seeds)

HOW TO MAKE

Cut the chicken into 1 inch pieces and mix into the marinade ingredients.

Select the SHORT GRAIN rice function on your rice cooker, add water to just below the SHORT GRAIN water 1 cup level line in your inner bowl

Add the chicken in the marinade to the rice and water. Press 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 the cooker’s KEEP WARM will cook the eggs.

Garnish with sliced spring onions and seaweed. Add togarshi for spice and serve in a donburi.

Ingredients