Rating: 4.04 stars
56 Ratings
  • 5 star values: 9
  • 4 star values: 43
  • 3 star values: 1
  • 2 star values: 3
  • 1 star values: 0

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.

Victoria Abbott Riccardi
Source: EatingWell Magazine, April/May 2005

Gallery

Read the full recipe after the video.

Recipe Summary test

total:
20 mins
Servings:
4

Nutrition Profile:

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare instant brown rice according to package directions.

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  • Pour broth into a heavy medium saucepan, along with sugar, soy sauce and mirin. Bring to a boil; reduce heat to medium-low.

  • Stir egg whites and whole egg in a small bowl until just mixed. Add chicken to the simmering broth. Gently pour in the egg mixture, without stirring. Sprinkle scallions on top. When the egg starts to firm up, after about 3 minutes, stir it with chopsticks or a knife. (The chicken will be cooked by now.) Divide the rice among 4 deep soup bowls and top with the chicken mixture.

Tips

Ingredient Note: Mirin is a low-alcohol rice wine essential to Japanese cooking. Look for it in your supermarket with the Asian or gourmet ingredients. An equal portion of sherry or white wine with a pinch of sugar may be substituted for mirin.

People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition Facts

257 calories; protein 19.5g; carbohydrates 34.2g; dietary fiber 2.2g; sugars 6.7g; fat 3.7g; saturated fat 0.8g; cholesterol 77.8mg; vitamin a iu 299.6IU; vitamin c 4.5mg; folate 24.2mcg; calcium 31.6mg; iron 1.5mg; magnesium 66.8mg; potassium 296.1mg; sodium 488.8mg; thiamin 0.1mg.
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Reviews (21)

56 Ratings
  • 5 star values: 9
  • 4 star values: 43
  • 3 star values: 1
  • 2 star values: 3
  • 1 star values: 0
Rating: 3 stars
08/13/2013
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):). Read More
Rating: 5 stars
11/18/2012
Best easy quick healthy dinner!!! Family favorite!!!! I also leave out the sugar. I make it as a soup using more chicken broth and serve rice on the side. Sometimes we eat it as a rice bowl too. However everyone in the family loves this....including my daughters friends. I like to add slice mushrooms too it. Pros: Simple Read More
Rating: 5 stars
01/05/2012
Awesome - loved it! We enjoyed this very much - did what others said and added more chicken broth - was too much to double it in our opinion. Mine didn't taste bland or salty at all - was perfect! Would add broccoli and shredded carrotts next time. Put mushrooms in and it was soooo good. Everyone loved it! Pros: very quick and easy to make Cons: none Read More
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Rating: 4 stars
03/11/2015
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. Read More
Rating: 4 stars
10/30/2011
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! Read More
Rating: 4 stars
10/29/2011
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 should combine with the small amount of broth to make a flavorful sauce to top the delicious rice. Read More
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Rating: 4 stars
10/30/2011
Super easy and really really good. It has simple flavors and there isn't much to it but for some reason it just has a comforting flavor and makes you feel wholesome. Like Japan's version of chicken and noodle soup. I'm sure I will be made on a regular basis. Thanks for the recipe! Read More
Rating: 4 stars
10/30/2011
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! Read More
Rating: 4 stars
10/30/2011
I also used regular brown rice instead of instant. And I added edemame. Great easy dish. I will definately make this again! Read More