‘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?”.
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!
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!
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 Sauce, Swerve/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 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 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.
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 your low-carb/keto Japanese Chicken Egg Bowl – Oyakodon!
If you’re looking for other recipe ideas, be sure to check out our growing Recipe Index full of Asian inspired recipes!
Join us on Facebook to be part of our interactive discussions & recipe requests and follow us on Instagram, Pinterest, or subscribe to our New Recipe Notification and be the first to know when we post a new recipe!
Japanese Chicken Egg Bowl - Oyakodon
Ingredients
- 3/4 lbs Chicken Thighs Boneless and Skinless , 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
Nutrition
*This page contains affiliate marketing links*
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!