Name: Microwave Oyakodon (Japanese Chicken and Egg Rice Bowl)
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: 1 1/2 pounds boneless skinless chicken thighs, cut into 1-inch pieces -; 1 small yellow onion, thinly sliced (about 2 cups) -; 2 cloves garlic, minced -; 1/2 cup low-sodium soy sauce (see Recipe Note) -; 3 tablespoons mirin -; 1 teaspoon sugar -; 1/2 teaspoon kosher salt, divided -; 1/4 teaspoon black pepper -; 4 large eggs -; 1/2 cup low-sodium chicken stock (see Recipe Note) -; Cooked rice, for serving -; Kimchi, for serving -

Microwave Oyakodon (Japanese Chicken and Egg Rice Bowl)

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Microwave Oyakodon (Japanese Chicken and Egg Rice Bowl)

1. 1 1/2 pounds boneless skinless chicken thighs, cut into 1-inch pieces -

2. 1 small yellow onion, thinly sliced (about 2 cups) -

3. 2 cloves garlic, minced -

4. 1/2 cup low-sodium soy sauce (see Recipe Note) -

5. 3 tablespoons mirin -

6. 1 teaspoon sugar -

7. 1/2 teaspoon kosher salt, divided -

8. 1/4 teaspoon black pepper -

9. 4 large eggs -

10. 1/2 cup low-sodium chicken stock (see Recipe Note) -

11. Cooked rice, for serving -

12. Kimchi, for serving -

How to cook deliciously - Microwave Oyakodon (Japanese Chicken and Egg Rice Bowl)

1. Stage

Season the chicken: In an 8x8-inch glass baking dish, add the chicken, onions, garlic, soy sauce, mirin, sugar, 1/4 teaspoon kosher salt, and black pepper. Use a large spoon to stir well and spread the mixture out evenly in the baking dish.

2. Stage

Microwave the chicken: Tightly cover the baking dish with plastic wrap. Use the tip of a knife or fork to poke a couple of holes on top. Microwave on high power for 7 minutes. Check a larger piece of chicken towards the center of the dish for doneness. It should not be pink in the middle. If it is, microwave for 2 more minutes.

3. Stage

Prepare the eggs: While the chicken microwaves, lightly whisk the eggs (you want to see some separation between the egg yolk and whites) and the remaining 1/4 teaspoon kosher salt in a medium bowl. Stir in the chicken stock. Set it aside.

4. Stage

Microwave the eggs: Carefully pull the baking dish out of the microwave and peel off the plastic wrap (don’t toss it). It’s going to be very hot so use a kitchen towel or oven mitts. Stir the chicken and then spread it out evenly again. Pour the eggs on top of the chicken, but do not stir them in. Tightly cover the baking dish with the same plastic wrap. Microwave on high for 2 minutes. Check the eggs for doneness. If you see raw eggs on top, use a spoon to gently stir by pushing the raw eggs towards the outer edges of the baking dish. Microwave on high again in 1-minute intervals until the eggs are fully cooked. The cook time will depend on the wattage of your microwave.

5. Stage

Serve: Serve the oyakodon over cooked rice and a side of kimchi. It’s supposed to be a little soupy, so don’t forget to scoop up the liquid, too. Store leftovers tightly covered in the fridge for up to 2 days. To reheat, microwave in 1-minute intervals until heated through. Did you love the recipe? Leave us stars below!