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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 (260 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

03/03/2010
Anonymous

Super easy and really really good. It has simple flavors and there isn't much to it, but for some reason it just has a comforting flavor and makes you feel wholesome. Like Japan's version of chicken and noodle soup. I'm sure I will be made on a regular basis. Thanks for the recipe!

Comments
03/03/2010
Anonymous

Made this for dinner tonight and was really excited about trying it, especially after reading rave reviews. Although it was relatively quick and easy, it was boring and very unappealing to look at. The egg cooked in the broth looked like floating snot, and there was no depth to the flavor. You're better off sauteing chicken in soy sauce and serving it over rice.

Comments
02/28/2010
Anonymous

Too sweet, wrong proportions, not very tastey.

Comments
02/25/2010

Made this for dinner last night and it was super easy and quick. I made it with Udon noodles like one person suggested and it turned out wonderful - not to mention filling!

Comments
02/23/2010
Anonymous

This became an instant family classic! So easy and so tasty I have made it 3 or 4 times in the last 6 weeks.

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