Japanese Chicken-Scallion Rice Bowl

April/May 2005, The EatingWell Healthy in a Hurry Cookbook (2006)

Your rating: None Average: 3.9 (285 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.

"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


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!


There must be a typo with the way this recipe is written. It says it makes 4 - 1 1/2 cups that = 6 cups total. It's not possible using only the 1 cup of broth. I made these adjustments to the recipe and it was okay. 1 qt. broth, 1 tab. sugar, 4 tab. soy sauce, 2 tab. Mirin, 2 egg whites, 1egg, 6 scallions 8 oz. chicken.

Comments (1)


carolemck wrote 4 years 50 weeks ago

You forgot to factor in the rice.


I've made this recipe several times and we really enjoy it. Like many of the others, I greatly reduce the sugar and double the other broth ingredients. I also like to add a few handfuls of baby spinach right before serving, cooking just long enough to wilt the spinach.

This recipe is also a great way to use leftover roasted chicken.


Yum! I doubled all the sauce ingredients (taking advice from previous posts, thanks!) and it turned out great! I think I might add some red pepper flakes for heat though!


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