Japanese Chicken-Scallion Rice Bowl

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

Your rating: None Average: 3.9 (286 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 make this regularly. It's quick and easy. More importantly it's ridiculously easy. Like others I cut the sugar in half at least.

Too Sweet for my Buds

Next time I will try cutting the sugar in half (something I do at Starbucks and restaurants that sell sweet tea, as well).

Quick, Easy, and Delicious

Made the recipe as called for, I had to use white wine instead since I was unable to find the one ingredient. It was a very simple, easy, and fast recipe to assemble and it taste great. I will be keeping this recipe for future use.

Do keep in mind there is not as much liquid with the final outcome as the picture for the recipe shows, it's not soup like it is really just enough for everything to get coated in it and maybe a spoonful extra- it's a rice bowl after all.

Quick, Easy, Taste Great

Excellent and SO simple to make. This does modestly serve four, but you can always double it for larger portions or to serve more people. I've made this many times, its one of my go to recipes and I highly recommend it:)

It's called "a bowl of mother and child"

In Japan,we stir fry sliced onions (not the scallion) and chicken (not the breast,thighs are the best) first and put the ingredient in the broth. Sprinkle the scallion on top at the end. The picture looks having too much liquid that will make the rice too soggy..
It called a bowl of mother (chicken) and child (eggs) :).

Comments (2)


Anonymous wrote 43 weeks 4 days ago

Anon, traditional Japanese

Anon, traditional Japanese home cooking does have a lot of sugar in it. That said, not all home cooks do it traditionally. :) My husband also prefers his oyakodon without sugar. The mirin is sweet enough!

Anonymous wrote 2 years 46 weeks ago

I agree. My mother was

I agree. My mother was Japanese and this dish should be more of a rice bowl, not a soup - and I do not agree that the Japanese "lean heavily on sugar." My mother never added sugar to these types of dishes.

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