Rice Cooker Oyakodon-Style Mixed Rice

Steps

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1. 1
   Measure out 150g of Japanese short-grain rice and rinse it under water until the liquid runs clear, then drain thoroughly.
   ▶ ≈0:10
2. 2
   Cut 70g of onion into half-moon slices and roughly chop 10g of mitsuba.
   ▶ ≈0:30
3. 3
   Cut 140g of chicken into bite-sized pieces and marinate in a mixture of 2 tsp sake, 2 tsp mirin, 2 tsp soy sauce, and 1 tsp sugar.
   ▶ ≈1:00
4. 4
   Combine 180ml water, 1 tbsp sake, 1 tbsp mirin, 1 tbsp plus 1 tsp soy sauce, 2 tsp sugar, and 0.5 tsp dashi powder to make the sauce.
   ▶ ≈1:46
5. 5
   Pour the drained rice into the rice cooker pot, add the water, then pour in the prepared sauce and stir well.
   ▶ ≈2:24
6. 6
   Spread the onion slices evenly over the rice, then spread the marinated chicken evenly on top.
   ▶ ≈2:40
7. 7
   Place the pot back into the rice cooker and cook on the regular white rice setting.
   ▶ ≈3:06
8. 8
   Just before the rice finishes cooking, beat 2 eggs (some prefer to leave a small amount of egg white slightly separate).
   ▶ ≈3:20
9. 9
   Once the rice is done, evenly pour the beaten egg over the top, close the lid, and let it sit on warm mode for 15 minutes to cook through.
   ▶ ≈3:38
10. 10
    Finish by garnishing with the chopped mitsuba or other fresh herbs and serve.
    ▶ ≈3:58