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Japanese Chicken-Scallion Rice Bowl
Source: © EatingWell Magazine
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 Reviews:  8   Viewing: 1 - 8  
Rating: 5
by: nicole Reviewed: 03/28/2013
Reaaly Good
I thought this was excellent. Very mild and pleasing. I did brown the chicken before putting it in the broth, just couldn't seem to add it raw...
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Rating: 5
by: Lori, PA Reviewed: 03/25/2013
Delicious and easy to make!
My husband and I REALLY like this! We made it as directed the first time, then tweaked it a little, adding more of some things and less of others. We used white Minute Rice every time. The Mirin is sweet so we decreased the sugar to 1 Tbsp, and instead of 2 egg whites we used 1 whole egg. Increased the scallions too. Sprinkled some chopped peanuts on top. Yum, yum, yummy!(Got Mirin online at NetGrocer.com)
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Rating: 4
by: lola Reviewed: 03/05/2013
I made this for the family thinking even my kids would love it. They didn't, but they are so fussy, that is no surprise. My husband, however, LOVED it. I used 4 huge chicken breasts, so I tripled the broth recipe and doubled the eggs. It was a little too sweet for me, so next time I will use half the sugar. Everyone else had it with white rice, but I just ate it as a soup with lots of sricha added in!!
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Rating: 4
by: Jack Reviewed: 03/01/2013
Japanese cooking
Although this recipe is close to traditional,a step or 2 were not specifically identified. By-the-way, unlike CHINESE cooking,very few Japanese recipe require SUGAR or BROWN rice.
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Rating: 2
by: Christine Reviewed: 02/26/2013
Raw chicken
The recipe sounds delicious, but you should never put raw chicken directly into a cooking sauce unless you want to chance salmonella. It should be browned first!
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Rating: 4
by: James, VA Reviewed: 02/26/2013
The Correct Name for This Dish is ...Oyakodon...
The use of DASHI is preferred over chicken stock, even if the DASHI is of the instant type, and of course steamed white rice. I also use boneless dark meat for increased flavor.
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Rating: 3
by: Brian Reviewed: 02/25/2013
Not Enough
Missing something, as these "Eating Well" recipes tend. Even with omitting the sugar, the dish was bland and vaguely sweet. The scallions provided a bit of interest but didn't go far enough. This is a good *basic* recipe, but to make it a "quintessential" Japanese-style soup, I'll be adding red miso paste (a fermented soy product) the next time for depth, as well as a bit of ginger.
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Rating: 4
by: Christine, CA Reviewed: 10/23/2008
Makes a healthy, easy, tasty one dish meal
I made this the other night for my housemates and they loved it! I had to fudge the recipe a little because I needed to triple the yield, but it came out alright and I will definitely make this again.
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 Reviews:  8   Viewing: 1 - 8  
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