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Add rice in the rice cooker with amount of water your rice cooker suggests (1:1.5 to 1:2 usually).
Add ¼ cup of water, hondashi, sugar, mirin, and soy sauce to the rice cooker, then last chicken and onion.
Cook the dish in the rice cooker until the chicken is cooked through.
Stir some eggs, add them on top for the last few minutes.
Garnish the dish with shredded nori (dried seaweed) and benishouga (pickled ginger).