Keto Oyakodon

Indulge in a comforting bowl of Keto Oyakodon, a low-carb twist on the classic Japanese dish that pairs tender chicken, fluffy eggs, and savory dashi broth with a nutritious base of cauliflower rice. Perfect for keto dieters and Japanese food lovers alike, this recipe swaps traditional white rice for riced cauliflower while maintaining all the umami-rich flavors of soy sauce, mirin, and dashi. Quick and easy to prepare in just 35 minutes, this protein-packed meal is made even more enticing with the addition of aromatic onions, a hint of sweetness from erythritol, and a garnish of fresh scallions. Serve it warm and savor the perfect balance of savory and satisfying textures in every bite!

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 2

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

Directions

Step 1

Begin by preparing the cauliflower rice. Remove the leaves and core from the cauliflower and then chop it into small florets.

Step 2

Place the florets into a food processor and pulse until they resemble rice grains. Alternatively, you can grate the cauliflower using a box grater.

Step 3

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.

Step 4

Cut the chicken thighs into bite-sized pieces and season lightly with salt and pepper. Slice the onion thinly.

Step 5

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.

Step 6

Add the chicken pieces to the pan and cook for about 5-7 minutes, until fully cooked through and slightly golden.

Step 7

While the chicken is cooking, mix the dashi stock, soy sauce, mirin, and erythritol in a bowl, stirring well to combine.

Step 8

Pour the dashi mixture into the pan with the chicken, bringing it to a simmer.

Step 9

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.

Step 10

Chop the scallion finely and sprinkle over the cooked oyakodon.

Step 11

Spoon the chicken and egg mixture over the cauliflower rice in the bowls, ensuring that some broth is included for flavor.

Step 12

Serve hot, garnished with extra scallion if desired.

Nutrition Facts

Serving size	(1375.6g)

Amount per serving	% Daily Value*
Calories	1372.3

Total Fat 76.7g	0%
Saturated Fat 38.0g	0%
Polyunsaturated Fat 0.7g
Cholesterol 840mg	0%
Sodium 4010.6mg	0%
Total Carbohydrate 60.6g	0%
Dietary Fiber 11.6g	0%
Total Sugars 31.1g
Protein 111.5g	0%

Vitamin D 144IU	0%
Calcium 283.2mg	0%
Iron 8.3mg	0%
Potassium 2697.1mg	0%

*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.

Source of Calories

Fat: 50.1%

Protein: 32.3%

Carbs: 17.6%