With the Circuit Breaker measures put into place, it seems like everybody on the internet is flaunting their mad cooking skills. As a home cook who steps into the kitchen every once in a while, Iām glad I have my basic know-hows and trusty rice cooker by my side.Ā Being coerced into the kitchen in an attempt to save money from hefty food delivery surcharges, Iāve managed to come out with a rice cooker oyakodon recipe that requires minimal washing and prepping. Even though it might not look as good or taste as stellar as those that are made with the pan, this recipe is easy, foolproof, and best suited for lazy cooks like me.
Whatās so special about rice cooker recipes is how itās meant to be a quick, one āpotā cooking affair. Instead of cooking the eggs and chicken separately in a pan, the lazy girl in me is going to skip some steps and dump everything in the rice cooker instead. Head to the bottom of this article for the full recipe!
Though it sounds sadistic, oyakodon literally translates to āparent and child rice bowlā. Contrary to its name, the dish never fails to soothe my body and soul thanks to its simple yet wholesome ingredients. To create this hearty dish, you will need common ingredients such as onions, eggs, and light soya sauce.
Give the rice a good rinse and drain well. I cooked the rice using chicken stock as it gives a whole wealth of flavour to the otherwise plain white rice. I only had jasmine rice in my kitchen, but feel free to use Japanese rice if you have them at home.
Pour the chicken stock straight into the rice cooker to flavour the rice. For those using Japanese rice, add in more chicken stock so that thereās a rice to liquid ratio of 1:1.2. Else, stick to an easy 1:1 ratio with jasmine rice.Ā
Donāt hit the āStart Cookā button yet because thereās more than just rice to be placed in the rice cooker! Debone and slice up your favourite cut of chicken into bite-sized pieces. Skin-on thigh meat is recommended as it is juicier and more flavourful than breast meat.Ā
Lightly marinate them with soya sauce, mirin, sugar, and an extra dash of chicken stock. Let it sit in the fridge for 30 minutes while you slice a large onion and wash up any used utensils. āClean as you goā is after all a good habit picked up by many chefs.Ā
Place the diced chicken on top of the bed of rice, followed by sliced onions. Hit the cook button and wait for 60 minutes.
Lightly whisk together three eggs in a bowl and drizzle it over the cooked ingredients right as the alarm goes off. Whisking the eggs too heavily might result in a pale yellow egg atop the rice, robbing the potential of pretty white and yellow streaks on your final product.Ā
Fight your hunger pangs and close the rice cooker lid back on for another five to 10 more minutes to cook the eggs under the āKeep Warmā setting. The hallmark of delicious oyakodon is the almost set but runny eggs on top, so make sure not to overcook them.
Once the eggs are ready, gingerly portion out the food into two bowls and garnish with spring onions for an additional pop of colour. Serve this quick and tasty oyakodon to your loved ones without letting them know it came out from just one rice cooker.
Yield: Serves 2
Cooking time: 75 minutes
Ingredients:
1 cup rice
1 cup chicken stock or dashi stock
2 chicken thigh, cut into bite-sized chunks
3 eggs
1 large onion, sliced into long strips
Spring onions (optional)
Chicken marinade:
1 Ā½ tablespoon soy sauce
2 tablespoon mirin
4 tablespoon chicken stock
Ā¼ teaspoon sugar
Directions:
For more easy but delicious recipes, check out our āParasiteā steak ram-don recipe which takes less than 10 minutes to whip up, or this delicious Indomie pizza recipe which is a total crowd-pleaser at parties.
Photos taken by Lim An.
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