Japanese Chicken-Scallion Rice Bowl

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

Your rating: None Average: 3.9 (281 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 made this, but I made it with Udon instead of rice and I added chinese cabbage after I boiled the noodles. It smells AWESOME!


We liked this dish as is, but I suggest adding a splash of Sriracha sauce to give it a bit more flavor. My husband put a little bit of chopped pineapple in his and loved it.


This was really yummy! I made it without mirin or wine and it was still super tastey! The scallions really add a nice flavor. I just had to cover the dish while the chicken cooked to make sure they cooked all the way through. I used more rice and it came out less like a soup, and more like fried rice, but it was awesome!


Made this for the first time after thanksgiving with some leftover turkey indstead of chicken. My husband who is not a fan of asian foods at all asked for seconds and my two year old daughter ate it up!


Made this for dinner lastnight...was super easy, really tasty & perfect for a cold Winter evening in Ohio! Emailing to a few friends to try!


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