Japanese Chicken-Scallion Rice Bowl
Here's the quintessence of Japanese home cooking: an aromatic, protein-rich broth served over rice. Admittedly, Japanese cooking leans heavily on sugar--for a less traditional taste, you could reduce or even omit the sugar.
Source: EatingWell Magazine, April/May 2005
Gallery
Read the full recipe after the video.
Ingredients
Directions
Tips
Ingredient Note: Mirin is a low-alcohol rice wine essential to Japanese cooking. Look for it in your supermarket with the Asian or gourmet ingredients. An equal portion of sherry or white wine with a pinch of sugar may be substituted for mirin.
People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.
Nutrition Facts
Serving Size: 1 1/2 cups
Per Serving:
257 calories; protein 19.5g; carbohydrates 34.2g; dietary fiber 2.2g; sugars 6.7g; fat 3.7g; saturated fat 0.8g; cholesterol 77.8mg; vitamin a iu 299.6IU; vitamin c 4.5mg; folate 24.2mcg; calcium 31.6mg; iron 1.5mg; magnesium 66.8mg; potassium 296.1mg; sodium 488.8mg; thiamin 0.1mg.
Exchanges:
2 1/2 starch, 1/2 vegetable, 2 1/2 lean meat
