Ingredients:

  • 2 cups (300g) short-grain Japanese rice
  • 2 1/4 cups (530ml) water
  • 1 lb (450g) boneless, skinless chicken thighs, cubed into 1-inch pieces
  • 1/2 medium onion (100g), thinly sliced
  • 1/4 cup (60ml) soy sauce
  • 2 tbsp (30ml) mirin
  • 2 tbsp (25g) granulated sugar
  • 1 tbsp (6g) hondashi powder
  • 4 large eggs, lightly beaten

Instructions:

  1. Wash the short-grain rice in a fine-mesh strainer until the water runs clear.
  2. Add the washed rice and water to the inner pot of the rice cooker and level the surface with a spoon.
  3. In a medium bowl, combine the cubed chicken thighs and sliced onions.
  4. Stir in the soy sauce, mirin, sugar, and hondashi until chicken is well-coated.
  5. Carefully pour the chicken and onion mixture over the top of the rice as a distinct layer; do not stir.
  6. Set the rice cooker to the 'White Rice' or 'Standard' setting and start.
  7. When the rice cooker enters the final 5-10 minutes of cooking (or switches to 'Keep Warm'), open the lid.
  8. Pour the lightly beaten eggs evenly over the chicken layer.
  9. Close the lid immediately and let it sit on 'Keep Warm' for 5-8 minutes.