Oyakodon (Japanese Chicken and Egg Bowl) | Gluten-free, Low carb!

Oyakodon (Japanese Chicken and Egg Bowl) | Gluten-free, Low carb!

October 16, 2019 9 By William Morgan


Hey Umami Makers! In this video. We’re going to make one of my favorite Japanese dishes chicken
Oyakodon, Japanese chicken and egg rice bowl
I’m going to show you how to make it with no added sugar plus the gluten wheat and soy free yet
Still tastes super delicious. There are only four main ingredients and the rest are seasonings. I
Recommend using boneless and skinless chicken thighs
Dice them to small bite sizes also dice the yellow onion scallions separate white and green parts
To keep it gluten-free combine chicken stock with coconut minnows to replace soy sauce
Use a combination of aged balsamic and the rice vinegar to replace added sugar in the mirin
Also whisk 4-6 large eggs
So let’s basically all you need now, let’s make the magic happen, Add avocado oil to a
well-heated saute pan first saute
the onions with a pinch of salt until they turn slightly translucent
Add the chicken and white scallion parts quickly set for about 8 to 10 seconds
Add the seasoning broth and half-covered the skillet so that the steam can escape
We’re going to simmer it over medium heat until it comes to a gentle boiling state
Because coconut aminos taste much lighter than a regular soy sauce
But we still want that savory rich umami flavor
in order to achieve the same result, we have to make this dishes slightly differently than others. Here’s the work-around –
Turn off the heat and let a chicken rest in the broth about 15 to 20 minutes
But doing so the chicken will absorb more flavor in the cooling process
After the resting period bring it back to a gentle boiling state slowly drizzle-in whisked eggs
Let it cook in a boiling broth for a few seconds until the eggs are cooked to desired doneness
garnish with green scallion imparts a healthy and delicious gluten and soy-free
Oyakodon is ready!
To keep a low carb and laddle a big spoonful of chicken eggs and the broth over a bowl of cauliflower fried rice
Make sure to add a few extra tablespoons of the savory and a sweet broth it goes so well with the rice
guys this dish tastes even better the day after and it’s super easy to make
To learn how to make your favorite asian food gluten-free and low carb yet still taste so delicious
Check out more of my videos on my channel. You can find today’s recipe in the description box below
My name is ChihYu Smith from I Heart Umami
Now I would love to know what’s your favorite Asian food leave a comment below. I would love to know