I make this regularly. It's quick and easy. More importantly it's ridiculously easy. Like others I cut the sugar in half at least.
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
Next time I will try cutting the sugar in half (something I do at Starbucks and restaurants that sell sweet tea, as well).
Made the recipe as called for, I had to use white wine instead since I was unable to find the one ingredient. It was a very simple, easy, and fast recipe to assemble and it taste great. I will be keeping this recipe for future use.
Do keep in mind there is not as much liquid with the final outcome as the picture for the recipe shows, it's not soup like it is really just enough for everything to get coated in it and maybe a spoonful extra- it's a rice bowl after all.
Excellent and SO simple to make. This does modestly serve four, but you can always double it for larger portions or to serve more people. I've made this many times, its one of my go to recipes and I highly recommend it:)
In Japan,we stir fry sliced onions (not the scallion) and chicken (not the breast,thighs are the best) first and put the ingredient in the broth. Sprinkle the scallion on top at the end. The picture looks having too much liquid that will make the rice too soggy..
It called a bowl of mother (chicken) and child (eggs) :).