Who came first, the chicken or the egg?
Oyakodon is a Japanese chicken and egg (translated literally into parent-and-child) dish and after watching a couple of inspirational videos about the dish and a particular restaurant in Japan that sells it, I decided to make my own Keto version. It’s a really incredible one pot dish and perfect when you want something quick and easy.
Can Asian food be Keto?
With all the various sauces in Asian cooking a lot of people ask this question. Sure there is a lot of sugary sauces but there are plenty of them without sugar. You can certainly make a lot of Asian food Keto friendly. I haven’t done too many Japanese dishes on the show but I have done a Keto Omurice. I’ve also attempted lots of Thai curries. I have made yellow Thai curry with fish, a vegan Thai green curry and even a Keto Massaman curry with beef.
Do you have any requests for Asian dishes you’d like me to make Keto? Leave me a comment and I’ll definitely try and get around to doing it.
Nutrition Info (Per serving)
- Calories: 331
- Net Carbs: 6g
- Carbs: 6g
- Fat: 20g
- Protein: 42g
- Fiber: 0g
This recipe makes 1 Serving. Doesn’t include the cauliflower rice. Get this recipe on myfitnesspal.
- 100 grams Boneless Chicken Leg and Thigh Meat
- 2 Eggs
- 35 grams White Onion
- 1 Spring Onion Chopped
- 1 Tsp Soya Sauce Try this one
- 1 Tsp Rice Wine Vinegar Try this one
- olive oil I use this one
- 100 ml Chicken stock
- Heat the olive oil in a frying pan
- Chop the chicken into bite sizes pieces and season with salt and pepper
- Fry the chicken and once starting to brown, add the sliced onion
- Once the onions start to soften, deglaze the pan with the chicken stock
- Add in the spring onions and cook for 1 minute
- Break and lightly beat 2 eggs in a bowl and add to the frying pan slowly
- Cover and cooked to the done-ness of your liking.
- Finish with coriander and serve over cauliflower rice.