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!
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.
50 Reviews for Japanese Chicken-Scallion Rice Bowl
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!
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.
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