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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 (249 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

51 Reviews for Japanese Chicken-Scallion Rice Bowl

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!

Comments
03/16/2010
Anonymous

This is a bowl of comfort. The broth needed work, however. To feed two, I needed two cups of broth (otherwise there'd be no room to boil the chicken! 1 cup isn't enough), half a cup at least of soy sauce for flavor, and i didn't have mirrin so I used half a cup-ish of rice vinegar instead which was so good. w/sugar, the broth came out tangy and amazing. I also threw in spinach and mushrooms. I want more.

Comments
03/14/2010

I loved this recipe, it was simple to make and very satisfying. I made it for dinner and then again for breakfast. I think I may add some Sriracha sauce in it next time to give it a bit of a kick, but I really enjoyed it as is.

Comments
03/09/2010
Anonymous

Kind of sugary, but very very easy to make. I just boiled some chicken the night before and added that in... I wasn't too keen on putting raw chicken right into the soup... I agree that some spirracha sauce would give it more of a kick. I didn't love it, but my husband can't stop talking about it. I'll most likely make it again because it was extremely easy and my husband likes it. He also wants me to say that the onions contrast very well with the sweet flavor.
Pretty good.

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