Japanese Chicken-Scallion Rice Bowl

Japanese Chicken-Scallion Rice Bowl


Note: You can substitute an equal portion of Sherry or white wine with a pinch of sugar for mirin.
Extra Note: You probably want to double the sauce portion of the recipe.


  1. Prepare instant brown rice according to package directions.
  2. Pour broth into a heavy medium saucepan, along with sugar, soy sauce and mirin. Bring to a boil; reduce heat to medium-low.
  3. 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.


Per serving :


2 1/2 starch, 1/2 vegetable, 2 1/2 very lean meat

Tips & Notes

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.