Rice Cooker Oyakodon: Quick Japanese Chicken and Egg Bowl

Nothing beats the comfort of a warm, home-cooked bowl of Oyakodon, especially when it takes less than 30 minutes from start to finish. This rice cooker version has become a favorite in our house for those hectic weeknights when we need something hearty, nourishing, and easy.

The flavors of juicy chicken, fluffy rice, and silky eggs meld beautifully with the sweet-savory sauce all done with the push of a button. It’s a go-to that both kids and adults absolutely love!

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Why You’ll Love This Dish

• It’s a one-pot meal that cooks entirely in the rice cooker.
• Packed with protein, flavor, and comfort.
• Quick enough for weeknights, cozy enough for weekends.
• Family-friendly and picky-eater approved.

Simple Ingredients

Here’s what goes into this comforting Japanese classic:

Japanese Short-Grain Rice – Perfectly sticky and fluffy, ideal for soaking up the savory sauce.

Chicken Thighs – Juicy, tender, and full of flavor when cooked in the sauce.

Onion – Adds a mild sweetness and texture that balances the richness.

Eggs – Softly cooked with residual heat, they tie the dish together beautifully.

Soy Sauce, Mirin, Sugar, and Salt – The umami-rich sauce base that flavors the entire dish.

Chopped Green Onions & Shredded Nori (Optional) – Add freshness and a burst of color to finish.

Cook and Prep Times

• Servings: 4 bowls
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

Ingredients

• 2 cups uncooked Japanese short-grain rice
• 2 1/2 cups water
• 1 pound chicken thighs, boneless and skinless, cut into bite-sized pieces
• 1 medium onion, thinly sliced
• 2-3 eggs, lightly beaten
• 1/4 cup soy sauce
• 2 tablespoons mirin
• 1 tablespoon sugar
• 1/4 teaspoon salt
• Chopped green onions for garnish
• Shredded nori (seaweed) for garnish (optional)

Instructions

1. Start by rinsing the rice under cold water until the water runs clear. Drain well.
2. In the rice cooker, combine the rinsed rice and water. Add the sliced onion and chicken pieces on top.
3. In a small bowl, mix the soy sauce, mirin, sugar, and salt. Pour this mixture over the chicken and rice.
4. Close the rice cooker lid and set it to the regular cooking cycle. Allow it to cook until the rice cooker switches to the ‘keep warm’ setting.
5. Once cooked, gently stir the rice and chicken mixture. Drizzle the beaten eggs over the top. Close the lid again and let it sit for 5-10 minutes to allow the eggs to cook through from the residual heat.
6. Fluff the Oyakodon with a fork, garnish with chopped green onions and shredded nori if desired, and serve hot.

Make Ahead Tips

You can slice the onions and prep the sauce a day in advance. Store in airtight containers in the fridge until ready to cook.

How to Store and Reheat

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave in 30-second bursts until warm, or steam for better texture.

What To Serve With This Recipe

• Miso soup
• Pickled vegetables
• Light cucumber salad
• Green tea

More Recipes

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Rice Cooker Oyakodon

Michelle

A quick and cozy Japanese chicken and egg rice bowl made in the rice cooker perfect for busy weeknights!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Main Dishes

Servings 4

Equipment

• Rice Cooker
• Measuring cups and spoons
• Cutting Board & Knife
• Mixing bowl

Ingredients

  

• 2 cups uncooked Japanese short-grain rice
• 2 1/2 cups water
• 1 pound chicken thighs boneless and skinless, cut into bite-sized pieces
• 1 medium onion thinly sliced
• 2-3 eggs lightly beaten
• 1/4 cup soy sauce
• 2 tablespoons mirin
• 1 tablespoon sugar
• 1/4 teaspoon salt
• Chopped green onions for garnish
• Shredded nori for garnish optional

Instructions

 

• Start by rinsing the rice under cold water until the water runs clear. Drain well.
• In the rice cooker, combine the rinsed rice and water. Add the sliced onion and chicken pieces on top.
• In a small bowl, mix the soy sauce, mirin, sugar, and salt. Pour this mixture over the chicken and rice.
• Close the rice cooker lid and set it to the regular cooking cycle. Allow it to cook until the rice cooker switches to the ‘keep warm’ setting.
• Once cooked, gently stir the rice and chicken mixture. Drizzle the beaten eggs over the top. Close the lid again and let it sit for 5-10 minutes to allow the eggs to cook through from the residual heat.
• Fluff the Oyakodon with a fork, garnish with chopped green onions and shredded nori if desired, and serve hot.

Notes

Make sure to let the eggs steam with the lid closed for a silky finish.

Keyword Rice Cooker Oyakodon

One-Pot Cooking Rocks!