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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 (252 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

51 Reviews for Japanese Chicken-Scallion Rice Bowl

10/29/2012
Anonymous
Double the recipe for main dish

If you're making this as the main dish, I would basically double the recipe. If I was making for 4, I would triple the chicken, double everything else.

Comments
09/05/2012
I would make it again

There are so many creative things you can do to this recipe. I left the sugar out, used sherry because it add flavor and I also added 2tbs of oyster sauce and a squirt of sesame oil.

Comments
04/09/2012
Anonymous
Sweet & Oniony

Easy to make. Sweet and oniony - not my thing. But my husband did like it.

Light & Easy.
Comments
02/11/2012
Anonymous
tasty!

I have made this several times - I don't change a thing. It's delicious and many requests have been made to make it again.

Comments
02/05/2012
Anonymous
Disappointing

This recipe had a lot of good reviews, so I though it would be a quick tasty recipe but it was very bland, the consistency of the broth with egg was unappealing and slightly curdled looking. I think I will try again with some ginger for flavor, thicken the broth, and cook my egg separately.

Comments (1)

34 comments

Anonymous wrote 12 weeks 4 days ago

As another commenter put it's

As another commenter put it's essentially a japanese dish called oyakodon.-which means parent/child dish (oya=parent,ko=child). The eggs should appear bubbly and utilize the broth so that it resembles some what of a foam. If you cook the egg separately...well it really defeats the point of the whole dish, and ginger is something that definitely would not mesh well with it as ginger has an overwhelming flavor. It is supposed to be more of a ricebowl with a thin broth which brings the egg/chicken and rice together- not in a stew type, but savory rice dish. Try looking up oyakodon for something that better resembles it, but as I've noticed- not everyone likes this blend-and unlike what some have said- many many many recipes for this utilize sugar or something like it. By omitting it you get a similar feel, but not that homey taste. (But isn't that a good thing- turkey day has that similar feel with the overkill on sugar, protein and fats)

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