keto japanese Chicken Egg Bowl - Oyakodon cover

Chicken Egg Bowl – Oyakodon


‘Oyakodon’ or 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 their mom said in Japanese “Oyakodon is such a funny name isn’t it?”. 

The thought never occurred to me, but in Japanese, this literally translates to parent/child bowl….you know, chicken egg.  I don’t think that many people would jump on this recipe if it was called parent/child bowl so I renamed it and present to you – chicken egg bowl!

I used Nami’s recipe over at JOC as a base for this one and modified to fit our style of cooking.  If you are looking for traditional non-keto Japanese cooking, definitely check her site out.

keto japanese Chicken Egg Bowl - Oyakodon pin 1

This recipe is low-carb/keto friendly at 5g net carb per serving.  It is also packed with chicken fats and protein to keep that low-carb/keto fuel topped off. 

The taste is pretty much identical to the traditional ‘oyakodon’ with a light sweet soy sauce profile rounded by the flavors of chicken.

keto japanese Chicken Egg Bowl - Oyakodon pic

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.

2) Prepare dashi.

3) In a small mixing bowl, add dashi, Soy SauceSwerve/Monkfruit 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.  Set aside.

6) In a mixing bowl, break eggs and beat eggs.  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.

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 on top and serve.

Hope you enjoy this Japanese classic chicken egg bowl as a low-carb/keto dish!

If you are looking for other low-carb/keto ideas, be sure to check out our growing Recipe Index full of Asian Inspired low-carb/keto recipes!

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More Recipes

keto japanese Chicken Egg Bowl - Oyakodon pic 2

keto japanese Chicken Egg Bowl - Oyakodon cover

Chicken Egg Bowl - Oyakodon

The BEST Asian Low-Carb/Keto recipe for 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: japanesechicken, ketoasianchicken, ketochickenbowl, lowcarbasianchicken
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 2
Print Recipe

Ingredients

  • 1/2 lb Boneless and Skinless Chicken Thighs
  • 1/4 Whole Onion
  • 2 Eggs Eggs
  • 1/3 Cup Dashi
  • 2 tbsp Japanese Sake
  • 1 1/4 tbsp Soy Sauce
  • 1 1/4 tbsp Swerve or Monkfruit
  • 1 tbsp Butter
  • 2 Cups Cauliflower Rice
  • 1/4 tsp Togarashi optional

Instructions

  • Gather all the ingredients.
  • Prepare dashi.
  • In a small mixing bowl, add dashi, soy sauce, Swerve 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. Set aside.
  • In a mixing bowl, break eggs and beat eggs. 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.
  • 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.

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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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