Double the broth mixture (ckn broth/soy sauce & mirin) and cut the sugar for personal taste~ it is Wonderful! The second time u threw some finely chopped cabbage in to cook with the chicken and just three all three beaten eggs in (w/out removing the two yolks), delicious any way you do 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.
51 Reviews for Japanese Chicken-Scallion Rice Bowl
There must be a typo with the way this recipe is written. It says it makes 4 - 1 1/2 cups that = 6 cups total. It's not possible using only the 1 cup of broth. I made these adjustments to the recipe and it was okay. 1 qt. broth, 1 tab. sugar, 4 tab. soy sauce, 2 tab. Mirin, 2 egg whites, 1egg, 6 scallions 8 oz. chicken.
I've made this recipe several times and we really enjoy it. Like many of the others, I greatly reduce the sugar and double the other broth ingredients. I also like to add a few handfuls of baby spinach right before serving, cooking just long enough to wilt the spinach.
This recipe is also a great way to use leftover roasted chicken.
Yum! I doubled all the sauce ingredients (taking advice from previous posts, thanks!) and it turned out great! I think I might add some red pepper flakes for heat though!
1 cup is definitely not enough to feed two on this recipe. the taste was OK nothing . i eat anything and everything but my husband is a little picky. he ate it but was not crazy about it. i don't thin i will be making it again.