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Easy Chicken and Egg Rice Bowl (Oyakodon) - Recipe Video

A simple and easy to understand recipe video shows how to make Easy Chicken and Egg Rice Bowl (Oyakodon).
Easy cooking without using fire, but a microwave! The cooking is completed with one heat-resistant container, so it is perfect for lunch when you want to wash fewer dishes or finish your meal quickly. Breast meat is a very trusted friend of yours when you want to save money. You should definitely give it a try!
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Cook time

15 minutes

Ingredients
1 serving

  • Rice
    150 g
  • Chicken breast
    150 g
  • Onion
    1/4
  • Beaten eggs
    1
  • (A)Soy sauce
    1/2 tbsp
  • (A)Cooking sake
    1/2 tbsp
  • (A)Japanese sweet cooking wine (Mirin)
    1/2 tbsp
  • (A)Japanese style granulated soup stock
    1/2 tsp
  • Nori seaweed
    as needed

How to make

  1. 1. Slice onion thinly.
  2. 2. Cut chicken breast into bite-sized pieces.
  3. 3. Add ingredient (A) in a bowl and mix together.
  4. 4. Add Step 1 and 2 in the order in a heat-resistant bowl and pour in Step 3. Cover with plastic wrap and microwave for about 4 minutes at 600W.
  5. 5. Remove it once and pour in beaten eggs. Cover with plastic wrap again and microwave for 2 minutes at 600W until chicken breast is cooked through.
  6. 6. Transfer the rice to a bowl, arrange Step 5, top with nori seaweed, and it's ready to serve.

Tips for cooking

If you cut chicken breast like you are curring off the fiber, it will have a tender texture. Heating conditions may vary depending on the type of microwave, the type of heat-resistant container, and the condition of the ingredients. Please check the condition and adjust the heating time as necessary. For senior citizens, children under the age of 2, pregnant women, and individuals with weakened immune systems, please avoid eating raw eggs. *Detailed instructions on raw eggs to be added.

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