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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) .
How about making some delicious chicken and egg rice bowl (oyakodon) in the microwave? There are less dishes to wash than cooking it in a pan and it also takes less time, so if you are busy, you might as well try this dish! It is also delicious with green beans or green peas, so please try it!
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Cook time

20 minutes

Ingredients
1 serving

  • Chicken thigh
    200 g
  • Onion
    1/2
  • Japanese honeywort
    as needed
  • Eggs
    2
  • (A)Sake
    1 tbsp
  • (A)Water
    40 ml
  • (A)Soy sauce
    1 tbsp
  • (A)Honey
    1 tbsp
  • (A)Japanese style granulated soup stock
    1 tsp
  • Rice
    150 g

How to make

  1. Prepare. Beat the eggs.
  2. 1. Cut Japanese honeywort into 1-inch wide pieces. Cut the onions into 0.4-inch wide pieces. Cut chicken thighs into bite-size pieces.
  3. 2. Add chicken thighs, onion and ingredient (A) into a heat-resistant bowl, mix well, wrap and microwave for 5 minutes at 600 W.
  4. 3. Pour half of the beaten eggs into Step 2, wrap, and microwave for 1 minute at 600 W.
  5. 4. Pour the remaining eggs into the bowl and microwave for 20 seconds at 600 W.
  6. 5. Put the food from Step 4 in a bowl of rice, put Japanese honeywort on top and it's done!

Tips for cooking

You can also make it with breast meat, but it is more dry than thigh meat. You can also make it with the same amount in pan. This recipe uses honey. Please be careful not to let children below the age of 1 (infants) consume them. You can substitute honey with sugar, but since the sweetness varies depending on the type, we recommend adjusting the taste to your liking.

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