keto japanese Chicken Egg Bowl - Oyakodon cover

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.
Course Main Course
Cuisine Japanese
Keyword japanesechicken, ketoasianchicken, ketochickenbowl, lowcarbasianchicken
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 2


  • 2-3 Pieces Boneless and Skinless Chicken Thighs
  • 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
  • 1 tbsp Butter
  • 2 Cups Cauliflower Rice
  • 1/8 tsp Togarashi optional


  • 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.