Oyakodon (Japanese Chicken and Egg Bowl)
This low-carb, gluten free, Whole30, and paleo oyakodon recipe is a super simple, fast, and delicious take on a classic Japanese chicken and egg rice bowl!
Servings: 1
Ingredients
- ¼ small yellow onion
- 1 boneless, skinless chicken thigh
- 3 tablespoons All-Purpose Stir-Fry Sauce
- 3 tablespoons dashi or chicken broth
- 1 large egg
- 1½ cups cauliflower rice cooked
- 1 scallion thinly sliced
- shichimi togarashi optional
Instructions
- Thinly slice the onion and cut the chicken thigh into small bite sized pieces.
- In a small bowl or measuring cup, stir together the All-Purpose Stir-Fry Sauce and broth.
- Pour the sauce into an 8-inch non-stick or cast iron skillet.
- Add the sliced onion and chicken pieces to the pan and make sure the pieces are in a single layer in the sauce.
- Turn the heat to medium high and bring the sauce to a simmer. Lower the heat to maintain a simmer, about medium low, and cover the pan.
- Cook, covered, until the chicken is fully cooked and the onion is tender, about 5 minutes.
- In a small bowl, whisk the egg until nice and frothy.
- Slowly drizzle the whisked eggs over the chicken and onions. Cook, covered, on medium low heat until the egg is set to your preferred doneness. It should take about 2 minutes or so.
- Scoop some cooked cauliflower rice (or white rice) into a bowl and carefully transfer the chicken, egg, and sauce on top. Sprinkle the top with sliced scallions and shichimi togarashi, if desired.
Video
Notes
- Make one serving at a time! Traditionally, this dish is cooked in single serving portions in a special oyakodon pan. I use a small 8-inch nonstick pan or a well-seasoned cast iron skillet to cook my single serving . It’s the perfect one-person dish and I can cook the egg just the way I like it! If you need to feed more mouths and don’t want to be a short order cook, you can definitely quadruple the ingredients and cook a meal for four in a 12-inch skillet.
- Cut the onions and chicken properly! Thinly slice the onions so they’re about a quarter inch thick and the chicken pieces are small and uniform. You want the oyakodon to cook quickly and evenly!
- Don’t skimp on the sauce ingredients: The traditional sauce ingredients are already replaced with my All-Purpose Stir-Fry Sauce, so there’s no need to change anything else up! The reason this paleo oyakodon still tastes like the real thing is the sauce, people! Also, to keep things paleo, make sure you make a traditional dashi broth with just kombu and bonito flakes or use a compatible chicken broth. Instant dashi is almost always not Whole30-compatible.
Nutrition
Calories: 317kcal | Carbohydrates: 22g | Protein: 35g | Fat: 11g | Fiber: 6g | Sugar: 8g