This recipe had a lot of good reviews, so I though it would be a quick tasty recipe but it was very bland, the consistency of the broth with egg was unappealing and slightly curdled looking. I think I will try again with some ginger for flavor, thicken the broth, and cook my egg separately.
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.
52 Reviews for Japanese Chicken-Scallion Rice Bowl
My family loves this but I was really surprised and disappointed to learn that the calories reported are of by at least 50...it makes a big difference if youre counting. The actual calories per serving is 320ish, not the 262 stated, depending on what brand/type of rice you use.
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!
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.
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!