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Microwave Oyakodon (Japanese Chicken and Egg Rice Bowl)

Oyakodon is a classic Japanese comfort food—a hearty and savory rice bowl featuring tender chicken, sweet onions, and silky eggs. This microwave-friendly version brings all the traditional flavors without the need for a stove or elaborate cooking techniques. It's the perfect meal when you're craving something warm and satisfying with minimal effort!
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 22 minutes
Course Side Dish
Cuisine American, Japanese
Servings 6 People

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 8x8-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

Soy sauce: For a lighter version, use reduced-sodium soy sauce.
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!
Keyword Microwave Oyakodon (Japanese Chicken and Egg Rice Bowl)