Low Fat Oyakodon
Indulge in the comforting flavors of Low Fat Oyakodon, a healthier twist on the classic Japanese chicken and egg rice bowl. This quick and easy recipe features tender bites of lean, boneless chicken breast simmered with onions in a savory blend of low sodium chicken stock, soy sauce, and mirin, enhanced with a touch of dashi for authentic umami depth. Topped with fluffy, gently cooked eggs and served over a bed of steamed rice, this dish strikes the perfect balance between satisfying and guilt-free. Ready in just 30 minutes, this low-fat version of oyakodon is ideal for busy weeknights or a light yet wholesome meal. Garnished with vibrant green onions for a fresh pop of flavor, it’s a delicious and nutritious way to enjoy Japanese home cooking.
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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
Directions
Step 1
Cut the boneless, skinless chicken breast into bite-sized pieces and slice the onion thinly.
Step 2
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.
Step 3
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.
Step 4
Add the sliced onion to the simmering broth and cook until the onion becomes translucent and tender, about 3-4 minutes.
Step 5
Add the bite-sized chicken pieces to the pan and cook until the chicken is no longer pink, approximately 5-7 minutes, stirring occasionally.
Step 6
Sprinkle in the dashi powder, stirring it into the sauce to enhance the umami flavor.
Step 7
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.
Step 8
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.
Step 9
Garnish with the chopped green onions and serve immediately, enjoying your low fat oyakodon!
Nutrition Facts
| Serving size | (1401.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1504.6 |
| Total Fat 31.7g | 0% |
| Saturated Fat 9.6g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 999mg | 0% |
| Sodium 1913.7mg | 0% |
| Total Carbohydrate 154.6g | 0% |
| Dietary Fiber 4.6g | 0% |
| Total Sugars 29.0g | |
| Protein 135.3g | 0% |
| Vitamin D 179IU | 0% |
| Calcium 262.2mg | 0% |
| Iron 12.3mg | 0% |
| Potassium 1679.3mg | 0% |
Source of Calories