Lightly seasoned chicken cooked in a dashi broth full of umami then mixed with a beaten egg and placed on a bed of rice. A delicious and filling Japanese Chicken Bowl recipe that’s healthy and low carb.
This Japanese chicken bowl is also known as “oyakodon”. It’s a very common dish and can be found in many restaurants and dinner tables across Japan.
It is known as a quick and easy comfort food for those on the run or short on cooking time. Perfect when looking for a quick and easy healthy low carb lunch!
What is Japanese Chicken Egg Bowl also known as oyakodon?
This low carb version of oyakodon is made by simmering cubed chicken thigh in a rich dashi broth.
Soon after the chicken is fully cooked, a beaten egg is mixed in and quickly removed and placed over a bowl of healthy cauliflower rice.
What is dashi?
Dashi is broth made from boiling bonito flakes and kombu. It is commonly used in many Japanese recipes and gives the food a savory, umami flavor.
Can I use chicken breast instead of chicken thigh for this chicken bowl recipe?
Traditionally, chicken thighs are used for making oyakodon because it yields juicy meat. If you prefer, you can substitute for chicken breast.
Why do you use cauliflower rice instead of traditional grain rice for this chicken egg bowl recipe?
Cauliflower rice is a healthy, and low carb alternative to white rice.
One cup of traditional white rice contains ~45 g of empty carbohydrates, which for most people do not work in a low carb or keto diet.
Cauliflower rice on the other hand only contains ~3 g of net carbs per cup. So to keep this dish keto and low carb friendly, cauliflower rice is the clearly the healthier option.
But if you prefer traditional white rice, this recipe works perfectly for that too!
Tips for making this Japanese Chicken Bowl Recipe?
- For a shortcut, you can choose to use hondashi to make dashi broth instead of bonito flakes.
- Instead of cooking the cauliflower rice in a pan frying, you can microwave in a bowl covered with a wet paper towel for 3-4 minutes.
- Customize your eggs by leaving them as runny or cooked thoroughly as you like.
- Serve with rice of choice or some cauliflower rice for a nice healthy low carb option.
Did you have another traditional Japanese keto recipes I can try?
- Japanese Tonkatsu Pork Cutlet
- Japanese Ground Chicken Bowl – Soboro Don
- Japanese Wafu Hamburger Steak
- Japanese Hamburger Cutlet – Menchi Katsu
- Japanese Grilled Beef – Yakiniku
Now, let’s get making this Japanese Chicken Egg Bowl Oyakodon recipe!
- Prepping Time 10M
- Cooking Time 5M
- Total Time 15M
- Net Carb/Serv ~5g
- Servings 2
Ingredients
- 3/4 lb Boneless and Skinless Chicken Thigh
- 1/4 Cup Sliced Onion (about 1/4 of an onion)
- 2 Eggs
- 1/3 Cup Dashi
- 2 tbsp Japanese Sake
- 1 1/4 tbsp Soy Sauce
- 1 1/4 tbsp Monkfruit Erythritol Blend (or sweetener of choice)
- 2 tbsp Butter
- 2 Cups Cauliflower Rice (or rice of choice)
- 1/8 tsp Togarashi (optional)
- 1/2 Stalk Chopped Green Onions (optional)
Directions
1) Gather all the ingredients.
2) Prepare Dashi.
3) In a small mixing bowl, add Dashi, Soy Sauce, Monkfruit Erythritol Blend and Japanese sake. Mix well and set aside.
4) Thinly slice onions and set aside.
5) Cut chicken into small bite-size pieces, about 1/2 x 1/2 inch and set aside.
6) In a small mixing bowl, beat eggs and set aside.
7) In a large fry pan, add butter and melt on high heat. Once melted, add cauliflower rice and cook for 2-3 minutes or until desired tenderness is reached. Serve into a bowl. Note – you can also microwave cauliflower rice covered by a wet paper towel for 3-4 minutes as well.
8) In a new medium fry pan, add onions on medium heat. Cook for 30 seconds.
9) After 30 seconds, lower heat to medium low and add chicken and pour sauce. Cover and cook for 4-6 minutes or until chicken is cooked.
10) Slowly pour beaten eggs into the fry pan. Cook until desired egg consistency is reached and pour chicken/egg mixture over cauliflower rice. Traditional, the eggs are a bit runny, but this would be personal preference. Sprinkle optional Togarashi and chopped green onions on top and serve.
Hope you enjoy your Japanese Chicken Egg Bowl Oyakodon!
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Japanese Chicken Egg Bowl Oyakodon
Ingredients
- 3/4 lbs Chicken Thighs
- 1/4 Cup Sliced Onion about 1/4 of an onion
- 2 Eggs
- 1/3 Cup Dashi
- 2 tbsp Japanese Sake
- 1 1/4 tbsp Soy Sauce
- 1 1/4 tbsp Monkfruit Erythritol Blend or sweetener of choice
- 2 tbsp Butter
- 2 Cups Cauliflower Rice or rice of choice
- 1/8 tsp Togarashi optional
- 1/2 Stalk Chopped Green Onions optional
Instructions
- Gather all the ingredients.
- Prepare Dashi.
- In a small mixing bowl, add Dashi, Soy Sauce, Monkfruit Erythritol Blend and Japanese sake. Mix well and set aside.
- Thinly slice onions and set aside.
- Cut chicken into small bite-size pieces, about 1/2 x 1/2 inch and set aside.
- In a small mixing bowl, beat eggs and set aside.
- In a large fry pan, add butter and melt on high heat. Once melted, add cauliflower rice and cook for 2-3 minutes or until desired tenderness is reached. Serve into a bowl. Note – you can also microwave cauliflower rice covered by a wet paper towel for 3-4 minutes as well.
- In a new medium fry pan, add onions on medium heat. Cook for 30 seconds.
- After 30 seconds, lower heat to medium low and add chicken and pour sauce. Cover and cook for 4-6 minutes or until chicken is cooked.
- Slowly pour beaten eggs into the fry pan. Cook until desired egg consistency is reached and pour chicken/egg mixture over cauliflower rice. Traditional, the eggs are a bit runny, but this would be personal preference. Sprinkle optional Togarashi and chopped green onions on top and serve.
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Nutrition
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Really really good recipe! I can eat this whole recipe by myself in one sitting. So for 2 people I double it and use 2 pans.
Rather than eating it over caulirice since it’s a pain in the **** tp cook one more thing, shredded iceberg lettuce, shredded cabbage works really well to soak up all the yummy dashi broth.
After I load the topping on, since the topping is still really hot, I start eating the yummy vegetables underneath and by the time I finish those, the topping is perfect temperature to eat.
So happy to make this with ketofied version. Thank you!
Hey Judy! Glad you liked the recipe! Shredded cabbage does sound like a great alternative to cauliflower rice. Here is tip – if the dish you are making has sauce/broth, you can just microwave the cauliflower rice. Place a wet paper towel over the cauliflower rice and microwave for 4-5 minutes. Since you are pouring sauce/broth over the cauliflower rice, texture isn’t really important. Either way, glad you enjoyed the dish!