Rice Cooker Oyakodon by Girlfromcalifornia

Ingredients

• 1 cup short-grain white rice
• 1 cup dashi stock
• 2 tbsp soy sauce
• 2 tbsp mirin
• 1 tbsp sugar
• 0.5 lb boneless skinless chicken thigh, cut into bite-sized pieces
• 1 small yellow onion, thinly sliced
• 2 large eggs, lightly beaten

Instructions

1. Rinse the rice until the water runs clear and add it to the rice cooker bowl with the appropriate amount of water.
2. In a small bowl, whisk together the dashi, soy sauce, mirin, and sugar until the sugar dissolves.
3. Place the chicken pieces and sliced onions on top of the rice in the rice cooker.
4. Pour the sauce mixture evenly over the chicken and onions.
5. Start the rice cooker on the normal cooking cycle.
6. When the cycle completes, open the lid, pour the beaten eggs over the hot contents, and close the lid immediately.
7. Let the mixture sit in the residual heat for 5 minutes until the eggs are just set and custardy.