Love this dish. I didn't let the eggs sit long enough so they fell apart and it wasn't pretty. Remember low-sodium! I used reduced broth but not soy sauce and it was too much salt for me. I put a touch more wine in because I love the taste. So many ways to change it up with this recipe.
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.
50 Reviews for Japanese Chicken-Scallion Rice Bowl
I may have liked this had I doubled the broth as suggested by many others. Otherwise I found it to be somewhat dry.
This recipe was great!! Very light, just what I had in mind.
I took everyone's advice and doubled the chicken broth, soy sauce and white wine(used that instead of mirin). Wasn't sure what to do with sugar so used 1 tablespoon. I also used vegetable fried rice (from Trader Joes) instead of instant brown rice and it came out delicious! The vegetable riced frice added an element of flavor and if I used brown rice I'd probably add 1 extra tablespoon of soy sauce, though, admittedly I like things salty. I used 6 scallions (minus tops and bottoms) and thought it looked like a lot but was just right in the mixture. Very healthy, I would make this again.
Double the broth mixture (ckn broth/soy sauce & mirin) and cut the sugar for personal taste~ it is Wonderful! The second time u threw some finely chopped cabbage in to cook with the chicken and just three all three beaten eggs in (w/out removing the two yolks), delicious any way you do it!