Low Fat Oyakodon
Experience the comforting flavors of Japan with this Low Fat Oyakodon recipe, a healthier twist on the traditional "parent-and-child donburi." Featuring tender, bite-sized chicken breast simmered in a delicate broth of low sodium soy sauce, mirin, and dashi, it's paired with translucent onions and fluffy cooked eggs for a balanced bowl bursting with umami. Served over warm rice and garnished with fresh green onions, this dish is as nutrient-packed as it is satisfying. Perfect for a quick weeknight dinner, this low-calorie oyakodon is ready in just 30 minutes and delivers all the authentic flavors you crave, without the extra guilt.
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Recipe Information
Ingredients
- 300 grams boneless, skinless chicken breast
- 1 medium onion
- 150 milliliters low sodium chicken stock
- 2 tablespoons low sodium soy sauce
- 2 tablespoons mirin
- 1 teaspoon sugar
- 4 large eggs
- 400 grams cooked rice
- 2 stalks green onions
- 1 teaspoon dashi powder
- 100 milliliters water
Instructions
Cut the boneless, skinless chicken breast into bite-sized pieces and slice the onion thinly.
In a bowl, beat the eggs gently to combine the yolks and whites but do not overmix. Chop the green onions and set aside for garnishing.
In a medium-sized pan, combine 150ml of low sodium chicken stock, 100ml of water, 2 tablespoons of low sodium soy sauce, 2 tablespoons of mirin, and 1 teaspoon of sugar, and bring to a gentle simmer over medium heat.
Add the sliced onion to the simmering broth and cook until the onion becomes translucent and tender, about 3-4 minutes.
Add the bite-sized chicken pieces to the pan and cook until the chicken is no longer pink, approximately 5-7 minutes, stirring occasionally.
Sprinkle in the dashi powder, stirring it into the sauce to enhance the umami flavor.
Pour the beaten eggs evenly over the chicken and onion mixture, cover the pan with a lid, and allow the eggs to cook until they are just set but still slightly runny, around 3-4 minutes.
To serve, place 200 grams of cooked rice into each bowl. Carefully slide half of the chicken and egg mixture over the rice in each bowl.
Garnish with the chopped green onions and serve immediately, enjoying your low fat oyakodon!
Nutrition Facts
Calories |
1505 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.7 g | 41% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 999 mg | 333% | |
| Sodium | 1914 mg | 83% | |
| Total Carbohydrate | 154.6 g | 56% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 29.0 g | ||
| Protein | 135.3 g | 271% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 262 mg | 20% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 1679 mg | 36% | |
*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.
