Easy One Pot Japanese Oyakodon

Japanese Oyakodon

This quick and easy recipe is sure to be a favourite in your household! Using only one pot, the cooking and cleanup time is kept to a minimum.

Recipe Description:

Oyakodon, a Japanese favourite, offers a nutritious meal with its blend of chicken, eggs, and vegetables simmered in a light soy-based sauce over rice. This dish provides lean protein from the chicken and essential nutrients from the eggs and vegetables, while the rice offers energy. Its balanced ingredients and wholesome preparation make oyakodon a delicious and healthy dining choice.

In this recipe, we use the trademark Saladmaster ‘dump method’, in which we place all ingredients in the one pot and allow them to cook simultaneously. This saves time during both the cooking and cleaning process, as well as energy through cooking the entire meal with only one heat source. Our champion of the recipe, the MP5 (Multi-Purpose Oil Core) maintains an ideal temperature to preserve all of the vegetables’ nutritional content, whilst cooking rice, chicken and eggs to perfection.

We hope you love this recipe as much as we do!

Utensils Used:

Saladmaster MP5 (may be adapted to a Saladmaster stove-top pot. See notes for instructions.)
Saladmaster double-walled bowl, medium sized

Ingredients:

500g chicken, cut into small pieces
¼ cup of sugar (can use brown, white or whatever style you prefer)
¼ cup soy sauce
¼ cup mirin (Japanese rice wine)
2 cups of rice
2 ½ cups water (to cook rice)
2 eggs
1 tbs chopped ginger
½ red onion
1 tsp soy sauce (to add later during cooking process)
1 tbs sesame oil
2 stalks shallots, finely chopped, (to garnish)
Sesame seeds, (to garnish)

Method:

Place chopped chicken into a bowl and add marinade ingredients (mirin, soy sauce and sugar). Mix until ingredients are well-combined and chicken is fully coated in the marinade mixture. Leave aside.
Place rice into MP5 and add 2.5 cups water. Place chicken and any excess marinade into the MP5. Add ginger and onions, then place the lid on.
If using a stove-top pot, please refer to cooking notes. If using MP5, enter the following settings into the electrical probe control:
1. Press TEMPERATURE button, then the down arrow until the screen says RIC2 (Rice 2)
2. Set timer for 20 minutes.
When there is 10 minutes remaining on your MP5 timer, lightly whisk 2 eggs in a bowl, then pour on top of your MP5 mixture. Sprinkle a tsp of soy sauce and 1 tbs sesame oil. Place lid on again and allow to cook for remaining time.
Once timer has finished, open MP5 and garnish with your desired quantity of shallots and sesame seeds.
Serve and enjoy!

Note: This may also be cooked using one of our larger stovetop pots (e.g. 11” Skillet), or our Electric Oil Core Skillet (EOC).

If using a Stovetop Pot: Do not preheat the pan. Set stove to medium heat. When vapo-valve clicks, turn heat to low, and allow to cook for approximately 15 minutes, or until rice and chicken appear to be well-cooked.
If using EOC: Set temperature to MEDIUM heat (approx. 180 – 200 degrees Celsius). When vapo-valve clicks, turn heat to low, and allow to cook for approximately 15 minutes, or until rice and chicken appear to be well-cooked.

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