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Japanese Chicken-Scallion Rice Bowl

April/May 2005, The EatingWell Healthy in a Hurry Cookbook (2006)

Your rating: None Average: 3.9 (240 votes)

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.



READER'S COMMENT:
"I think it's great that everyone has adjusted the recipe to suit them but I just want to make a note. Traditionally, this dish is served more like a "rice bowl" than a soup. There is a balance between the topping and rice. The egg...
Japanese Chicken-Scallion Rice Bowl Recipe

50 Reviews for Japanese Chicken-Scallion Rice Bowl

01/05/2012
Awesome - loved it!

We enjoyed this very much - did what others said and added more chicken broth - was too much to double it in our opinion. Mine didn't taste bland or salty at all - was perfect! Would add broccoli and shredded carrotts next time. Put mushrooms in and it was soooo good. Everyone loved it!

very quick and easy to make
Comments
11/11/2010
Anonymous

I think it's great that everyone has adjusted the recipe to suit them but I just want to make a note. Traditionally, this dish is served more like a "rice bowl" than a soup. There is a balance between the topping and rice. The egg should combine with the small amount of broth to make a flavorful sauce to top the delicious rice.

Comments (2)

34 comments

Anonymous wrote 1 year 18 weeks ago

I agree. That is the problem

I agree. That is the problem sometimes with comments on recipes, people with bland taste buds or don't have experience with a wide variety of foods give bad reviews or "I did this" comments when they should be just telling us alters if the recipe is outright wrong or the dish doesn't turn out and they are asking help. This is a traditional asian style dish as is and for those complaining about the egg being stringy or curdled, I guess you never ordered a common soup in a chinese restaurant called egg-drop.

 
jmatts69_1 wrote 3 years 2 weeks ago

However, EW's picture does include a good amount of the broth. I think people need to adjust to their taste.

11/10/2010
Anonymous

Quick, easy, and yummy! Added about 2.5cups of broth, and a dash more of the Mirin and Soy sauce. Served over brown rice with a dash of sriracha sauce. Definitely a keeper!

Comments
11/06/2010

You need more than 1 cup of broth. Try 2 or 3. Add some pepper. It was too sweet for me. But other than that, tasted great. I would keep the yolk from the 3rd egg also. If you have ever made egg drop soup, you will know what I mean. My 8 yr old loved it, 4 year old....not so much.

Comments
10/13/2010

I LOVE this dish. I made it tonight for the first time and it was quick and light. I omitted the sugar, chopped up some cabbage and shitake mushrooms and added a bit more broth and it was an excellent meal. I'm looking forward to lunch tomorrow.

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