Oyakodon, which literally translates to “parent and child bowl,” is a beloved Japanese comfort food that traditionally features chicken and eggs simmered together in a sweet-savory sauce and served over steaming rice. This microwave version brings the same delicious flavors and satisfying textures to your table in a fraction of the time with minimal cleanup. While traditional oyakodon is made in a small pan on the stovetop, the microwave method is perfect for single servings, dorm rooms, or busy weeknights when you want authentic Japanese flavor without fuss. The result is tender chicken, silky eggs with a perfectly runny yolk, and a flavorful sauce that soaks into fluffy rice. It’s the ultimate quick comfort food that tastes like it took much more effort than it actually did.
Serving Quantity: 1 serving (easily multiplied)
Cooking Time: 10 minutes
1. Ingredients
- 1 boneless, skinless chicken thigh (about 4 ounces), cut into bite-sized pieces
- 1/4 medium onion, thinly sliced
- 2 large eggs
- 1 and 1/2 cups cooked white rice, hot
- 3 tablespoons dashi stock or chicken broth
- 1 tablespoon soy sauce
- 1 tablespoon mirin (sweet rice wine)
- 1 teaspoon sugar
- 1 green onion, sliced
- Toasted sesame seeds for garnish (optional)
- Shichimi togarashi (Japanese seven-spice) for serving (optional)
2. Nutrition Information Per Serving
- Calories: 565
- Protein: 36g
- Carbohydrates: 62g
- Fat: 16g
- Fiber: 2g
- Sodium: 920mg
3. Prepare the Rice
Make sure you have hot, freshly cooked rice ready before starting. Oyakodon is best served immediately over steaming rice. If your rice has been refrigerated, reheat it in the microwave until hot. You’ll need about 1 and a half cups of cooked rice for one serving. Keep it covered and warm while you prepare the topping.
4. Cut the Chicken
Cut the chicken thigh into bite-sized pieces, about 1 inch each. Chicken thighs are preferred over breasts because they stay more tender and juicy in the microwave. Try to cut the pieces uniformly so they cook evenly. Pat the chicken dry with paper towels to remove excess moisture.
5. Slice the Onion
Peel and cut the onion into thin slices, about an eighth of an inch thick. You only need about a quarter of a medium onion for one serving. Thin slices cook quickly in the microwave and become sweet and tender, adding wonderful flavor and texture to the dish.
6. Make the Sauce
In a microwave-safe bowl that’s about 6 to 7 inches in diameter and at least 2 inches deep, combine the dashi stock or chicken broth, soy sauce, mirin, and sugar. Stir well until the sugar dissolves completely. This sauce is the flavor base of oyakodon, providing that characteristic sweet-savory taste that Japanese comfort food is known for.
7. Add Chicken and Onion
Add the cut chicken pieces and sliced onion to the bowl with the sauce. Arrange them in a relatively even layer so everything cooks uniformly. Make sure all the chicken pieces are coated with the sauce. Don’t overcrowd the bowl or the chicken won’t cook properly.
8. First Microwave Session
Cover the bowl loosely with a microwave-safe plate or plastic wrap, leaving a small vent for steam to escape. Never seal plastic wrap completely as pressure can build up. Microwave on high power for 2 minutes. The exact time may vary depending on your microwave’s wattage, but 2 minutes is a good starting point.
9. Stir and Check
Carefully remove the bowl from the microwave using oven mitts as it will be hot. Remove the cover, being careful of the steam. Stir the chicken and onion mixture. Check if the chicken is cooked through by cutting into the largest piece. It should be white throughout with no pink remaining. If not fully cooked, return it to the microwave for another 30 seconds to 1 minute.
10. Beat the Eggs
While checking the chicken, crack the two eggs into a small bowl. Using chopsticks or a fork, beat the eggs lightly. Don’t overbeat them, you want to keep some separation between the whites and yolks. In traditional oyakodon, the eggs are only partially mixed so you get ribbons of white and yolk. Some people prefer to keep the yolk whole for a runny center, which is also delicious.
11. Add the Eggs
Once the chicken is fully cooked, pour the beaten eggs over the chicken and onion mixture in the bowl. The eggs should cover most of the surface. Don’t stir. For a runny yolk variation, you can place the egg yolk whole in the center and pour just the whites around it.
12. Second Microwave Session
Cover the bowl again loosely with the plate or vented plastic wrap. Microwave on high for 45 seconds to 1 minute. The timing here is crucial and depends on how you like your eggs. For soft, creamy eggs that are still slightly runny, cook for 45 seconds. For more fully set eggs, cook for 1 minute. Watch carefully as eggs can go from perfect to overcooked very quickly.
13. Check Egg Doneness
Carefully remove the bowl from the microwave. The eggs should be mostly set but still have some glossy, slightly wet areas on top. They’ll continue cooking from residual heat after you remove them from the microwave. If the eggs are still too runny for your preference, return to the microwave for another 10 to 15 seconds. Be conservative as overcooking makes the eggs rubbery.
14. Assemble the Bowl
Place the hot cooked rice in a serving bowl. Traditional oyakodon is served in a donburi bowl, which is a deep, wide bowl, but any deep bowl works. Pack the rice slightly so it forms a mound and fills the bowl nicely. The rice should be steaming hot.
15. Top With Chicken and Eggs
Carefully slide the entire contents of the microwave bowl, including all the sauce, chicken, onions, and eggs, on top of the rice. Let it cascade over the rice naturally. The sauce should soak into the rice, flavoring it throughout. The eggs should sit on top in soft, silky ribbons or with the yolk still runny if you prepared it that way.
16. Garnish and Serve
Sprinkle sliced green onions over the top for color and fresh flavor. Add toasted sesame seeds if using for a nutty crunch. Serve with shichimi togarashi on the side if you want a spicy kick. Serve immediately while everything is hot. Oyakodon is meant to be eaten right away when the eggs are soft and the rice is hot.
17. Tips for Success
Chicken thighs are essential for the best texture and flavor. They’re more forgiving in the microwave than chicken breasts, which tend to dry out. Dark meat stays juicier and has more flavor. Microwave wattage varies significantly between models. The times given are for a 1000-watt microwave. If yours is lower wattage, increase the cooking time by 10 to 20 seconds per interval. If higher wattage, reduce slightly. Use a microwave-safe bowl that’s wide and shallow rather than deep and narrow. This allows the ingredients to spread out in an even layer for more uniform cooking. Don’t skip the dashi or broth. The liquid is essential for creating the sauce that flavors the rice and keeps the chicken moist. Water alone won’t provide enough flavor. Mirin is traditional and adds the characteristic sweet flavor to oyakodon. If you don’t have it, substitute with 1 tablespoon sake plus half a teaspoon of sugar, or use 1 tablespoon of white wine with half a teaspoon of sugar. The key to perfect eggs is not overcooking them. They should be creamy and soft, not dry and rubbery. Check them early and remember they continue cooking from residual heat. For the traditional appearance with distinct ribbons of egg white and yolk, beat the eggs only lightly. For a more uniform yellow color, beat them thoroughly. Some people prefer to separate the eggs and add the whites first, cook for 30 seconds, then add the yolk and cook for another 15 seconds. This creates eggs with different textures. Freshly cooked, hot rice is important. Cold rice doesn’t absorb the sauce as well and changes the texture and experience of the dish. This recipe is easily doubled or tripled. Just use a larger microwave-safe bowl and increase cooking times slightly. For two servings, increase the first microwave time to 3 minutes and the egg cooking time to 1 minute 15 seconds. Traditional oyakodon uses a 2 to 1 ratio of chicken to eggs, but you can adjust based on preference. More eggs make it richer and creamier. Add vegetables like sliced mushrooms or baby spinach with the chicken for extra nutrition. They cook in the same amount of time. For extra flavor, marinate the chicken in a little soy sauce and sake for 10 minutes before cooking. This isn’t traditional but adds depth. The name oyakodon comes from oya meaning parent, ko meaning child, and don short for donburi meaning rice bowl. It refers to the chicken and egg relationship. Leftover oyakodon doesn’t keep well as the eggs continue to set and the rice absorbs all the liquid. This dish is best made fresh and eaten immediately. If you must store leftovers, keep the topping separate from the rice and store in the refrigerator for up to one day. Serve oyakodon for a quick lunch, easy dinner, or late-night comfort food. It’s incredibly satisfying and takes less time than ordering delivery. For authentic presentation, use a proper donburi bowl with a lid. The lid traps steam and keeps everything hot until you’re ready to eat. Other donburi variations include katsudon with breaded pork cutlet, gyudon with beef, and tendon with tempura. All follow similar preparation methods. This microwave method is perfect for college students, office workers with access to a microwave, or anyone who wants authentic Japanese comfort food without complicated cooking.
