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Japanese
Oyakodon (Chicken & Egg Rice Bowl)
Chicken and softly-set egg simmered in sweet dashi over rice — Japan's definitive comfort bowl.
504Calories
49.8gProtein
44.3gNet carbs
6gFiber
9.9gFat
Ingredients
Tap an ingredient to check it off. Gram weights follow the serving scaler.
1 large chicken breast (260 g), sliced thin
260 g
2 large eggs
100 g
½ cup (120 g) liquid egg whites
120 g
1 onion (150 g), sliced thin
150 g
1 cup (250 g) broth (with a 2" strip of kombu if you have it)
250 g
2⅔ Tbsp (40 g) coconut aminos
40 g
1 Tbsp (12 g) allulose
12 g
⅔ cup (100 g) frozen peas
100 g
1⅓ cups (240 g) cooked rice (short-grain classic; brown counted)
240 g
2 green onions, sliced
20 g
Method
- Simmer the onion in the broth, aminos, and allulose in a small skillet until translucent, 5 minutes.
- Add the chicken slices in one layer; simmer 4–5 minutes until just cooked. Peas in for the last minute.
- Beat the eggs and whites LOOSELY — streaks of white showing is authentic and correct.
- Pour the egg over in a spiral, lid on, 60–90 seconds: set at the edges, barely trembling in the middle.
- Slide the whole soft raft over bowls of rice, broth and all. Green onions on top. Eat immediately with a spoon AND chopsticks.
Nutrition facts
Per serving.
Calories504
Total fat9.9 g
Total carbohydrate56.3 g
Dietary fiber6 g
Allulose6 g
Net carbs44.3 g
Protein49.8 g
Net carbs equal total carbohydrate minus fiber and allulose. Values use USDA ingredient data or standard label values and can vary by brand, preparation and portioning. The serving scaler changes ingredient weights, not the per serving nutrition shown here.
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