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.

Makes 4 servings, 1 1/2 cups each

ACTIVE TIME: 15 minutes

TOTAL TIME: 20 minutes

EASE OF PREPARATION: Easy

1 1/2 cups instant brown rice
1 cup reduced-sodium chicken broth
1 1/2 tablespoons sugar
2 tablespoons reduced-sodium soy sauce
1 tablespoon mirin (see Ingredient note)
2 large egg whites
1 large egg
8 ounces boneless, skinless chicken breasts, cut into 1/2-inch pieces
6 scallions, trimmed and thinly sliced

1. Prepare instant brown rice according to package directions.
2. Pour broth into a heavy medium saucepan, along with sugar, soy sauce and mirin. Bring to a boil; reduce heat to medium-low.
3. Stir egg whites and whole egg in a small bowl until just mixed. Add chicken to the simmering broth. Gently pour in the egg mixture, without stirring. Sprinkle scallions on top. When the egg starts to firm up, after about 3 minutes, stir it with chopsticks or a knife. (The chicken will be cooked by now.) Divide the rice among 4 deep soup bowls and top with the chicken mixture.

NUTRITION INFORMATION: Per serving: 262 calories; 3 g fat (1 g sat, 1 g mono); 87 mg cholesterol; 34 g carbohydrate; 21 g protein; 2 g fiber; 395 mg sodium.

TIP: 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.

RELATED RECIPES: Chicken Noodle Soup with Dill | Chicken & White Bean Soup | Asian Tofu Salad | Vegetarian Hot Pot | Vietnamese-Style Beef & Noodle Broth

This is terrible -- REAL oyakodon (Japanese chicken and rice bowl) uses dashi NOT chicken stock. That ruins the flavor -- it Americanizes it. If you make this and wonder why it doesn't taste anything like you can get at a good Japanese restaurant, that's why. Get some powdered dashi stock and make it with that. At least they had the decency to keep the mirin in the recipe.

Anonymous, Washington, DC

This dish was very good. It was quick so it would make a nutritious week day meal for the family - forget takeout and save yourself the money because this took very little effort and was quite tasty.

Anonymous, Elizabeth, NJ

This was quick and easy to prepare, and we loved it. I used two cups of chicken broth because I didn't think one would be enough. Will make this soup again.

Barb, Easthampton, MA

Easy, fast, tastes pretty authentic. A nice, filling, warming meal for a cold evening when you don't have a lot of time. I've made it twice and it came out well both times.

, New York, NY

This was very good, I added some steamed broccoli, snow peas, and baby corn for a very satisfying meal. Will make again!

Stephani

What a delicious soup! Beautiful! I did put a few slivers of fresh ginger in the broth. The taste of this dish is so delicate. I loved it. The only thing I will do different when I make it next is that I will add the egg right before I turn off the heat. I thought adding it before the chicken caused it to be a bit over-done. Perhaps I just didn't cut my chicken small enough.

Holly H., Martinez, GA