Keto Oyakodon
Indulge in the comforting flavors of Keto Oyakodon, a low-carb twist on the traditional Japanese chicken and egg rice bowl. This recipe swaps out rice for tender cauliflower rice, keeping it perfectly keto-friendly while retaining the rich, savory essence of the original dish. Succulent chicken thighs are simmered in a flavorful dashi broth infused with soy sauce, mirin, and a hint of sweetness from erythritol, then topped with gently set eggs for a silky finish. Crisp scallions add a bright garnish, making each bite a balance of hearty, umami-rich, and fresh flavors. Ready in just 35 minutes, this easy keto Japanese recipe is an ideal quick dinner that’s both healthy and satisfying. Whether you're embracing a keto lifestyle or simply craving a lighter take on comfort food, this Keto Oyakodon is sure to become a favorite.
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Recipe Information
Ingredients
- 300 grams chicken thighs
- 1 medium head cauliflower
- 3 large eggs
- 250 ml dashi stock
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- 1 teaspoon erythritol
- 1 small onion
- 1 stalk scallion
- 2 tablespoons coconut oil
- 0.5 teaspoon salt
- 0.25 teaspoon pepper
Instructions
Begin by preparing the cauliflower rice. Remove the leaves and core from the cauliflower and then chop it into small florets.
Place the florets into a food processor and pulse until they resemble rice grains. Alternatively, you can grate the cauliflower using a box grater.
Heat 1 tablespoon of coconut oil in a large pan over medium heat. Add the cauliflower rice, season with salt and pepper, and cook for about 5-6 minutes until just tender. Transfer the cooked cauliflower rice to serving bowls.
Cut the chicken thighs into bite-sized pieces and season lightly with salt and pepper. Slice the onion thinly.
In another pan, add the remaining tablespoon of coconut oil and heat over medium heat. Add the sliced onion and cook until translucent, about 3 minutes.
Add the chicken pieces to the pan and cook for about 5-7 minutes, until fully cooked through and slightly golden.
While the chicken is cooking, mix the dashi stock, soy sauce, mirin, and erythritol in a bowl, stirring well to combine.
Pour the dashi mixture into the pan with the chicken, bringing it to a simmer.
Beat the eggs in a separate bowl and gently pour them over the chicken and broth in the pan. Cover the pan with a lid and cook on low for about 3 minutes, or until the egg is just set but still slightly runny.
Chop the scallion finely and sprinkle over the cooked oyakodon.
Spoon the chicken and egg mixture over the cauliflower rice in the bowls, ensuring that some broth is included for flavor.
Serve hot, garnished with extra scallion if desired.
Nutrition Facts
Calories |
1372 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.7 g | 98% | |
| Saturated Fat | 38.0 g | 190% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 840 mg | 280% | |
| Sodium | 4011 mg | 174% | |
| Total Carbohydrate | 60.6 g | 22% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 31.1 g | ||
| Protein | 111.5 g | 223% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 283 mg | 22% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 2697 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
