Japanese Chicken-Scallion Rice Bowl

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

Your rating: None Average: 3.9 (256 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.

"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

51 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.


I took everyone's advice and doubled the chicken broth, soy sauce and white wine(used that instead of mirin). Wasn't sure what to do with sugar so used 1 tablespoon. I also used vegetable fried rice (from Trader Joes) instead of instant brown rice and it came out delicious! The vegetable riced frice added an element of flavor and if I used brown rice I'd probably add 1 extra tablespoon of soy sauce, though, admittedly I like things salty. I used 6 scallions (minus tops and bottoms) and thought it looked like a lot but was just right in the mixture. Very healthy, I would make this again.


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