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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 (270 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

52 Reviews for Japanese Chicken-Scallion Rice Bowl

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.

Comments
08/09/2010
Anonymous

Love this dish. I didn't let the eggs sit long enough so they fell apart and it wasn't pretty. Remember low-sodium! I used reduced broth but not soy sauce and it was too much salt for me. I put a touch more wine in because I love the taste. So many ways to change it up with this recipe.

Comments
07/18/2010

I may have liked this had I doubled the broth as suggested by many others. Otherwise I found it to be somewhat dry.

Comments
05/06/2010
Anonymous

This recipe was great!! Very light, just what I had in mind.

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