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Japanese Chicken Egg Bowl - Oyakodon LowCarbingAsian Cover 3
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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 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
Calories 606kcal

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.
    Japanese Chicken Egg Bowl - Oyakodon Recipe (1)
  • Prepare Dashi.
    How To Make Dashi Recipe (11)
  • In a small mixing bowl, add Dashi, Soy Sauce, Swerve/Monkfruit and Japanese sake. Mix well and set aside.
    Japanese Chicken Egg Bowl - Oyakodon Recipe (19)
  • Thinly slice onions and set aside.
    Japanese Chicken Egg Bowl - Oyakodon Recipe (6)
  • Cut chicken into small bite-size pieces, about 1/2 x 1/2 inch and set aside.
    Japanese Chicken Egg Bowl - Oyakodon Recipe (7)
  • In a small mixing bowl, beat eggs and set aside.
    Japanese Chicken Egg Bowl - Oyakodon
  • 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)
  • In a new medium fry pan, add onions on medium heat. Cook for 30 seconds.
    Japanese Chicken Egg Bowl - Oyakodon Recipe (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 (22)
  • 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.
    Japanese Chicken Egg Bowl - Oyakodon Recipe (23)

Video

Nutrition

Calories: 606kcal | Carbohydrates: 10g | Protein: 38g | Fat: 45g | Saturated Fat: 16g | Cholesterol: 361mg | Sodium: 1103mg | Potassium: 950mg | Fiber: 3g | Sugar: 3g | Vitamin A: 762IU | Vitamin C: 77mg | Calcium: 86mg | Iron: 3mg