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.
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
- 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.
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.