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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 (235 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 Recipe

49 Reviews for Japanese Chicken-Scallion Rice Bowl

03/16/2010
Anonymous

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.

Comments
03/14/2010

I loved this recipe, it was simple to make and very satisfying. I made it for dinner and then again for breakfast. I think I may add some Sriracha sauce in it next time to give it a bit of a kick, but I really enjoyed it as is.

Comments
03/09/2010
Anonymous

Kind of sugary, but very very easy to make. I just boiled some chicken the night before and added that in... I wasn't too keen on putting raw chicken right into the soup... I agree that some spirracha sauce would give it more of a kick. I didn't love it, but my husband can't stop talking about it. I'll most likely make it again because it was extremely easy and my husband likes it. He also wants me to say that the onions contrast very well with the sweet flavor.
Pretty good.

Comments
03/08/2010
Anonymous

I loved this recipe, although, like many others, I couldn't help but make a few minor adjustments. I substituted pineapple juice for the sugar giving the dish a bit more of a teriyaki flavor. I agree with the last post that there wasn't much broth and I will also increase the amount called for. The whole family loved this entree, I'm definitely adding this to our usual rotation, yum!

Comments
03/05/2010
Anonymous

I had hight hopes and I did not like this at all. It was too sweet and bland. Also, it didn't really have any color and looked like liquid sludge. Maybe it would taste better with more soysauce, noodles, and some sliced peppers for color.

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