Microwave Oyakodon (Japanese Chicken and Egg Rice Bowl)
Oyakodon is a beloved Japanese comfort dish that brings together tender chicken, eggs, and savory broth, all served over rice. This quick, microwave-friendly recipe lets you enjoy it in under 10 minutes without compromising on flavor.
With just a few pantry staples like soy sauce, mirin, and chicken stock, you can easily recreate this comforting bowl of goodness. The microwave method simplifies preparation, making it an ideal meal for busy days.
Whether you’re familiar with Oyakodon or trying it for the first time, this easy version will warm your soul and satisfy your cravings for something hearty and flavorful. Enjoy with a side of kimchi for an extra kick!
Microwave Oyakodon (Japanese Chicken and Egg Rice Bowl) Ingredients
The rich, savory depth of soy sauce and the subtle sweetness of mirin form the heart of the sauce, enveloping the chicken in a delicate umami flavor. Garlic and onions bring aromatic warmth to the dish, while tender chicken thighs absorb these flavors, becoming melt-in-your-mouth delicious.
Eggs add a silky smooth texture, gently cooked to perfection, and create a luscious, brothy sauce that mingles beautifully with the rice. Complemented by a splash of chicken stock, the liquid brings everything together in a comforting, hearty bowl.
Recipe Tips
- Ensure Even Cooking
When microwaving the chicken, be sure to check the doneness by cutting into a larger piece towards the center. If it’s still pink, add 2 more minutes to the cooking time. This ensures that all pieces are fully cooked, particularly in a microwave where heat distribution can vary. - Whisk Eggs Lightly
For the eggs, whisk them lightly until you see some separation between the yolks and whites. This allows for a tender, creamy texture when cooked. Avoid over-whisking, as it can result in a rubbery texture after microwaving. - Use Low-Sodium Ingredients
The recipe calls for low-sodium soy sauce and chicken stock to control the salt level in the dish. This is essential for creating a balanced flavor without overwhelming the palate. Adjust the seasoning at the end if you prefer a saltier taste.
What to Serve with Recipe
- Steamed Vegetables
A simple side of steamed broccoli, spinach, or bok choy will complement the richness of the Oyakodon. Their mild, slightly bitter flavors provide a perfect balance to the savory broth of the dish, while adding freshness and nutrients to your meal. - Pickled Vegetables
Kimchi, as suggested in the recipe, works wonderfully alongside Oyakodon, adding a spicy and tangy contrast to the rich, brothy dish. Alternatively, a small side of pickled cucumbers or radishes offers a similarly sharp and refreshing flavor profile. - Miso Soup
To elevate the meal further, serve a bowl of miso soup. The salty, umami-packed broth enhances the flavors of the Oyakodon, creating a satisfying combination that feels like a full Japanese-style dinner.
FAQ
1. Can I use chicken breasts instead of thighs?
While chicken breasts are leaner, they can be substituted. However, chicken thighs provide more flavor and moisture, which helps to create the rich broth in Oyakodon. If using breasts, be sure to check for doneness carefully to avoid overcooking.
2. Can I make Oyakodon without mirin?
If you don’t have mirin, you can substitute with a mix of white wine and a small amount of sugar or use a splash of rice vinegar and honey. While it won’t replicate the exact flavor, it will still offer the sweetness and acidity needed for the dish.
3. Can I prepare Oyakodon in advance?
This dish is best enjoyed fresh, but you can prepare it ahead of time. Store leftovers tightly covered in the fridge for up to 2 days, and reheat in the microwave in 1-minute intervals, stirring in between until heated through.
4. Is it okay if the eggs are slightly runny?
Yes, in fact, Oyakodon traditionally has slightly runny eggs, adding to the overall creaminess of the dish. However, if you prefer firmer eggs, cook for an additional minute or two until they reach your desired texture.
Microwave Oyakodon (Japanese Chicken and Egg Rice Bowl)
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
Instructions
- Season the chicken:
- In an 8×8-inch glass baking dish, combine the chicken, onions, garlic, soy sauce, mirin, sugar, 1/4 teaspoon kosher salt, and black pepper. Stir well to coat the chicken and spread the mixture evenly across the dish.
- Microwave the chicken:
- Cover the dish tightly with plastic wrap, then use a knife or fork to poke a few holes on top. Microwave on high for 7 minutes. Check the chicken’s doneness by cutting into a larger piece near the center. If it’s not fully cooked (still pink), microwave for an additional 2 minutes.
- Prepare the eggs:
- While the chicken cooks, whisk the eggs with the remaining 1/4 teaspoon kosher salt in a medium bowl. Stir in the chicken stock and set aside.
- Microwave the eggs:
- Carefully remove the dish from the microwave and remove the plastic wrap (it will be hot, so use a towel or mitts). Stir the chicken, then evenly spread it again in the dish. Pour the egg mixture over the chicken without stirring. Cover the dish tightly with the same plastic wrap. Microwave on high for 2 minutes.
- Check for doneness:
- If the eggs are still raw on top, gently push the raw egg towards the edges of the dish with a spoon. Microwave for 1-minute intervals, checking after each, until the eggs are fully cooked to your preference.
- Serve:
- Serve the oyakodon over a bed of cooked rice and a side of kimchi for an authentic touch. The dish should be a bit soupy, so be sure to scoop up all the delicious liquid!
Notes
Chicken stock: Low-sodium chicken stock is recommended to control the dish’s salt content.
Enjoy this quick and satisfying meal that delivers the heartwarming flavors of a traditional Japanese rice bowl with minimal fuss!
