Microwave Oyakodon Japanese Chicken and Egg Rice Bowl
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
Microwave Oyakodon (Japanese Chicken and Egg Rice Bowl) serves 6 original recipe by Simply Recipes.
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