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.
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
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.
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.
I may have liked this had I doubled the broth as suggested by many others. Otherwise I found it to be somewhat dry.
This recipe was great!! Very light, just what I had in mind.