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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 (235 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 Recipe

49 Reviews for Japanese Chicken-Scallion Rice Bowl

04/15/2010
Anonymous

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.

Comments
04/15/2010

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!

Comments
03/29/2010
Anonymous

1 cup is definitely not enough to feed two on this recipe. the taste was OK nothing . i eat anything and everything but my husband is a little picky. he ate it but was not crazy about it. i don't thin i will be making it again.

Comments
03/29/2010
Anonymous

I made this one night for dinner and expected to have it for the rest of the week except my boyfriend had the other 3 servings in one sitting. It was really quick and delicious! I really enjoyed the flavor although I felt it was too sweet. I put the left overs in my fridge and the next day my boyfriend had it for lunch and was shocked when I said I made it myself. The egg actually doesn't look appealing to me but it adds a good flavor and extra protein! There wasn't much "broth" to the soup so when I made it again, I reduced the amount of sugar and doubled the rest of the broth ingredients. Also, I used white wine in place of mirin and used Uncle Ben's brown rice boil in the bag.

Comments
03/25/2010
Anonymous

I also used regular brown rice instead of instant. And I added edemame. Great, easy dish. I will definately make this again!

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