This is comfort food at its most effortless, tender chicken and silky eggs nestled in fluffy rice, all cooked together in one pot with minimal fuss. The chicken becomes incredibly tender as it steams, absorbing sweet and savory flavors, while the eggs create a delicate, custardy layer that practically melts into the rice. It’s the kind of dish that feels like you’ve been cooking all day, but really you just threw everything in the rice cooker and walked away. Warm, deeply satisfying, and ready whenever you are.
All the comfort in one rice cooker
This is oyakodon without the standing over a stove, without the fussy timing, without the stress. Everything goes into the rice cooker and does its thing while you relax. The chicken becomes so tender it practically dissolves on your tongue, the onions turn sweet and silky, and the eggs create this incredibly soft, custardy layer that blends perfectly with the rice. The sauce soaks into every grain, creating something warm and deeply satisfying that tastes like pure comfort. It’s the kind of meal that is perfect for the busy weekdays.
Use chicken thighs instead of breast
Chicken thigh stays tender and juicy when steamed in the rice cooker, while breast meat can turn dry. The fat in thigh meat is what makes this dish so delicious and forgiving.
Cut chicken uniformly
Cut the chicken pieces roughly the same size so they cook evenly. Bite-sized pieces are ideal—about ¾ inch cubes work perfectly.
Timing for the eggs is important
Adding the eggs too early means they’ll turn rubbery; too late means they won’t cook through. About 3-4 minutes before the cycle finishes is the sweet spot. You want the eggs partially cooked but still silky when they hit the warm rice.
Ingredients (serves 2)
boneless chicken thighs
300 grams
onions
1/2 sliced
short-grain rice
2 cups
eggs
4
mirin
3-4 tablespoon
light soy sauce
5-6 tablespoons
sugar
2 teaspoons
chicken broth
1/2 cup
scallions, sliced
for garnish
Steps
- Rinse 2 cups of short-grain rice under cold water until the water runs clear. Add the rice to your rice cooker with 2.5 cups of water.
- Cut boneless chicken thigh into bite-sized pieces. Thinly slice 1 medium onion.
- In a small bowl, mix together 6 tbsp soy sauce, 4 tbsp mirin, 2 tbsp sugar, and ½ cup chicken broth. Stir until the sugar dissolves completely.
- Distribute the chicken pieces and onion slices evenly over the cooking rice. Pour the sauce mixture over everything, making sure to distribute it evenly. Stir gently to combine. Close the lid and let it continue cooking.
- In a small bowl, beat 4 eggs with a fork until well combined but not overly frothy. Add a pinch of salt.
- When the rice cooker is about 3-4 minutes away from finishing, open the lid and drizzle the beaten eggs over the top in a thin stream while gently stirring. This creates ribbons of egg throughout the rice. Close the lid and let it finish cooking.
- Once the rice cooking cycle completes, let it sit for 1-2 minutes. Open the lid and gently fold in the white parts of the green onions. Enjoy!
notwasabi 
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