It’s no secret that K misses certain dishes from Japan. This recipe from Eating Well was not a specific dish that we had while over there, but it is similar to they type that he likes, so I added it to the Food Calendar to try it out. Good thing I did! It was fast and super simple to make, it reminded him of Gyudon (which was his favorite dish in Japan), and it tasted great! I didn’t put quite as much broth into the bowls when we ate as the picture on EW’s website shows, but it was still very tasty.
Japanese Chicken-Scallion Rice Bowl (from Eating Well)
- 1 1/2 cups instant brown rice
- 1 cup reduced-sodium chicken broth
- 1 1/2 tablespoons sugar
- 2 tablespoons reduced-sodium soy sauce
- 1 tablespoon mirin
- 2 large egg whites
- 1 large egg
- 8 ounces boneless, skinless chicken breasts, cut into 1/2-inch pieces
- 6 scallions, trimmed and thinly sliced
- Cook brown rice according to package directions.
- Pour broth into a heavy medium saucepan, 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.Spoon rice into 4 deep bowls and top with the chicken mixture.