Chicken and Egg Rice Bowl (Oyakodon)

This version of Japanese oyakodon contains chicken, bitter melon, onions, and an egg, all cooked in the microwave and served over hot rice.

• Preparation Time: 25 mins
• Cooking Time: 31 mins
• Total Time: 56 mins
• Calories: 352 Calories

Ingredients

• 2 eggs, beaten
• 1 cup water
• salt to taste
• 1 tablespoon soy sauce
• 1 tablespoon mirin (Japanese sweet wine)
• 1 tablespoon sake (Japanese rice wine)
• 4 ounces skinless, boneless chicken breast, cut into bite-sized pieces
• 2 (1/4 inch thick) slices myoga (Japanese ginger), or to taste
• 1.5 teaspoons white sugar
• 0.5 cup uncooked white rice
• 0.25 onion, thinly sliced
• 0.33333334326744 bitter melon - halved lengthwise, seeded, and thinly sliced

Recipe Instructions

Step 1

Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.

Step 2

Stir soy sauce, mirin, sake, sugar, and salt together in a microwave-safe bowl. Add chicken and stir to coat well; cover. Marinate in the refrigerator for 30 minutes.

Step 3

Place bitter melon slices in a bowl of salted water. Let soak for 5 minutes. Drain.

Step 4

Stir bitter melon and onion into the chicken mixture.

Step 5

Cover bowl with plastic wrap and microwave on medium heat for 4 minutes. Uncover; pour in eggs. Cover bowl and cook until eggs are set, about 2 minutes. Remove from microwave; let stand for 2 minutes. Uncover and stir. An instant-read thermometer inserted into the chicken should read at least 165 degrees F (74 degrees C).

Step 6

Divide rice between 2 serving bowls. Top with chicken and egg mixture. Garnish with myoga.