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Japanese style chicken egg bowl oyakodon served in a white bowl topped with Japanese chili powder and chopped green onions.
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Japanese Chicken Egg Bowl Oyakodon

Lightly seasoned chicken cooked in a dashi broth full of umami then mixed with a beaten egg and placed on a bed of cauliflower rice. A delicious and filling keto Japanese Chicken Bowl recipe that’s healthy and low carb.
Course Main Course
Cuisine Japanese
Keyword Japanese chicken bowl recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 2
Calories 606kcal

Ingredients

  • 3/4 lbs Chicken Thighs
  • 1/4 Cup Sliced Onion about 1/4 of an onion
  • 2 Eggs
  • 1/3 Cup Dashi
  • 2 tbsp Japanese Sake
  • 1 1/4 tbsp Soy Sauce
  • 1 1/4 tbsp Sweetener monkfruit erythritol blend, sugar or sweetener of choice
  • 2 tbsp Butter
  • 2 Cups Cauliflower Rice or rice of choice
  • 1/8 tsp Togarashi optional
  • 1/2 Stalk Chopped Green Onions 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, sweetener 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.
  • In a large fry pan, add butter and melt on high heat. Once melted, add cauliflower rice and cook for 2-3 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 3-4 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 and chopped green onions 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