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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 (263 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

52 Reviews for Japanese Chicken-Scallion Rice Bowl

03/29/2010
Anonymous

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.

Comments
03/29/2010
Anonymous

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.

Comments
03/25/2010
Anonymous

I also used regular brown rice instead of instant. And I added edemame. Great, easy dish. I will definately make this again!

Comments
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.

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