Japanese Chicken Egg Bowl - Oyakodon LowCarbingAsian Cover 3

Japanese Chicken Egg Bowl – Oyakodon


‘Oyakodon’ or Japanese Chicken Egg Bowl was a go-to dish for me growing up.  I always knew of this bowl as ‘Oyakodon’ and thought nothing of it until I was at my good friend’s house, and her mom said in Japanese “Oyakodon is such a funny name isn’t it?”. 

Japanese Chicken Egg Bowl - Oyakodon LowCarbingAsian Pin 1

It never occurred to me, but in Japanese, this literally translates to parent/child bowl….you know, chicken/egg.  And I don’t think that many people would jump on this recipe if I called parent/child bowl….so I renamed it to Japanese Chicken Egg Bowl!  Sounds much more appetizing doesn’t it?

The base of this recipe comes from Nami over at JOC and we just revised a couple of things to make it a low-carb/keto friendly.  If you’re looking for traditional Japanese cooking recipes, definitely check her site out, it’s loaded with some great dishes!

Japanese Chicken Egg Bowl - Oyakodon LowCarbingAsian Cover

If you’ve never had Oyakodon before, it carries a light sweet soy sauce profile along with the umami flavors from the chicken that’s traditionally served over a bed of rice.  But given how this is a low-carb/keto version, we replaced that with some cauliflower rice.  All these substitutions help this dish come out to a low-carb/keto friendly ~5g net carb per serving. 

As a bonus, it’s also packed with chicken fats and protein to keep that low-carb/keto fuel topped off!

Japanese Chicken Egg Bowl - Oyakodon LowCarbingAsian Pic 2

For this recipe, you will need to get Swerve/Monkfruit, Soy Sauce, Japanese sake, Bonito Flakes and optional Togarashi.  You can pick almost all of this up at Amazon or an Asian supermarket. 

For reference, here is the Japanese sake we use, but you can use whatever brand you like.

Now, let’s get cooking!

Prepping Time 10M

Cooking Time 5M

Total Time 15M

Net Carb/Serv ~5g

Servings 2

Ingredients

Directions

1) Gather all the ingredients.

Japanese Chicken Egg Bowl - Oyakodon Recipe (1)

2) Prepare Dashi.

How To Make Dashi Recipe (11)

3) In a small mixing bowl, add Dashi, Soy SauceSwerve/Monkfruit and Japanese sake.  Mix well and set aside.

Japanese Chicken Egg Bowl - Oyakodon Recipe (19)

4) Thinly slice onions and set aside.

Japanese Chicken Egg Bowl - Oyakodon Recipe (6)

5) Cut chicken into small bite-size pieces, about 1/2 x 1/2 inch and set aside.

Japanese Chicken Egg Bowl - Oyakodon Recipe (7)

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 1-2 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 4-5 minutes as well.

Japanese Chicken Egg Bowl - Oyakodon Recipe (18)

Japanese Chicken Egg Bowl - Oyakodon Recipe (13)

8) In a new medium fry pan, add onions on medium heat.  Cook for 30 seconds.

Japanese Chicken Egg Bowl - Oyakodon Recipe (9)

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.

Japanese Chicken Egg Bowl - Oyakodon Recipe (21)

Japanese Chicken Egg Bowl - Oyakodon Recipe (22)

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 on top and serve.

Hope you enjoy your low-carb/keto Japanese Chicken Egg Bowl – Oyakodon!

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More Recipes

Japanese Chicken Egg Bowl - Oyakodon LowCarbingAsian Pin 2

Japanese Chicken Egg Bowl - Oyakodon LowCarbingAsian Cover 3

Japanese Chicken Egg Bowl - Oyakodon

The BEST Asian Low-Carb/Keto recipe for Janaese Chicken Egg Bowl. The classic sweet taste of a 'oyako-don' with only has ~5g Net Carb / Serving. Step by step directions with pictures makes this recipe quick and easy.
5 from 2 votes
Course: Main Course
Cuisine: Japanese
Keyword: keto asian chicken rice bowl, keto japanese chicken rice bowl, keto oyakodon chicken bowl, lowcarb asian chicken rice bowl, lowcarb japanese chicken rice bowl, lowcarb oyakodon chicken bowl
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 2
Print Recipe

Ingredients

  • 3/4 lbs Boneless and Skinless Chicken Thighs about 3-4 pieces
  • 1/4 Whole Onion
  • 2 Eggs
  • 1/3 Cup Dashi Water and Bonito Flakes
  • 2 tbsp Japanese Sake
  • 1 1/4 tbsp Soy Sauce
  • 1 1/4 tbsp Swerve/Monkfruit
  • 2 tbsp Butter
  • 2 Cups Cauliflower Rice
  • 1/8 tsp Togarashi optional

Instructions

  • Gather all the ingredients.
  • Prepare Dashi.
  • In a small mixing bowl, add Dashi, Soy Sauce, Swerve/Monkfruit 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 1-2 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 4-5 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 on top and serve.

Video

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2 Comments

  1. 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!

    • LowCarbingAsian

      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!

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