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.
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 made this one night for dinner and expected to have it for the rest of the week except my boyfriend had the other 3 servings in one sitting. It was really quick and delicious! I really enjoyed the flavor although I felt it was too sweet. I put the left overs in my fridge and the next day my boyfriend had it for lunch and was shocked when I said I made it myself. The egg actually doesn't look appealing to me but it adds a good flavor and extra protein! There wasn't much "broth" to the soup so when I made it again, I reduced the amount of sugar and doubled the rest of the broth ingredients. Also, I used white wine in place of mirin and used Uncle Ben's brown rice boil in the bag.
I also used regular brown rice instead of instant. And I added edemame. Great, easy dish. I will definately make this again!
This is a bowl of comfort. The broth needed work, however. To feed two, I needed two cups of broth (otherwise there'd be no room to boil the chicken! 1 cup isn't enough), half a cup at least of soy sauce for flavor, and i didn't have mirrin so I used half a cup-ish of rice vinegar instead which was so good. w/sugar, the broth came out tangy and amazing. I also threw in spinach and mushrooms. I want more.