How healthy is oyakodon?

Oyakodon can be a very healthy dish when prepared with clean ingredients. This healthy oyakodon recipe uses lean chicken thighs, bone broth, tamari instead of soy sauce, and is free from refined sugars. It's rich in protein, contains healthy fats, and provides steady energy, especially when paired with brown rice or cauliflower rice.

How many calories are in oyakodon?

The calorie count depends on the ingredients and portion size. A typical serving of this healthy oyakodon recipe contains around 350–450 calories, making it a satisfying but light meal. Using cauliflower rice or reducing the amount of rice can lower the calorie content even more.

What is the difference between oyakodon and donburi?

Donburi is a general term for Japanese rice bowls topped with various proteins or vegetables. Oyakodon is a specific type of donburi made with chicken and egg simmered in a savory broth. So while all oyakodon is donburi, not all donburi is oyakodon

Can I make oyakodon without dashi?

Yes, you can absolutely make oyakodon without traditional dashi. In this healthy oyakodon recipe, we substitute dashi with homemade bone broth or mushroom broth for a richer, gut-supportive flavor. You can also use kombu-infused water for a simple vegan option.

Healthy Oyakodon Recipe | 5-Star Clean Comfort Meal

Name: Healthy Oyakodon Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Japanese
Ingredients: 2 organic chicken thighs, sliced; 1/2 yellow onion, thinly sliced; 3 pasture-raised eggs, lightly beaten; 3/4 cup bone broth or mushroom broth; 1 tbsp low-sodium tamari or coconut aminos; 1 tsp coconut sugar (optional); 1/2 tsp grated ginger; 2 cups cooked brown rice or cauliflower rice; 1 tsp avocado oil; Green onions, sliced (for garnish)

Description

This healthy oyakodon recipe brings a clean twist to the classic Japanese chicken and egg rice bowl—made with nourishing broth, clean protein, and gluten-free options.

Ingredients

2 organic chicken thighs, sliced
1/2 yellow onion, thinly sliced
3 pasture-raised eggs, lightly beaten
3/4 cup bone broth or mushroom broth
1 tbsp low-sodium tamari or coconut aminos
1 tsp coconut sugar (optional)
1/2 tsp grated ginger
2 cups cooked brown rice or cauliflower rice
1 tsp avocado oil
Green onions, sliced (for garnish)

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Instructions

Heat avocado oil in a pan over medium heat and sauté onions until soft.
Add sliced chicken, broth, tamari, and ginger. Simmer for 5–6 minutes.
Optional: Stir in coconut sugar to balance the saltiness.
Pour beaten eggs evenly over the chicken mixture. Cover and steam for 1–2 minutes until eggs are just set.
Serve warm over rice. Garnish with green onions.

Notes

For a low-carb option, use cauliflower rice.
Use coconut aminos for a slightly sweet, soy-free variation.
This dish stores well for 3 days and reheats easily.