Japanese Chicken Mushroom And Scallion Rice Bowl Recipes

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JAPANESE CHICKEN-SCALLION RICE BOWL



Japanese Chicken-Scallion Rice Bowl image

In Japan, this hearty, healthy rice dish is a popular form of comfort food at home and in resturants. Ingredient note: Mirin is a low-alcohol rice wine essential to japanese cooking. Look for it in your supermarket with the Asain or gourment ingredients. An equal portion of Sherry or white wine with a pinch of sugar may be substituted for Mirin.

Provided by Barb G.

Categories     Chicken Breast

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 10

1 cup short-grain brown rice or 1 1/2 cups instant brown rice
1 cup reduced-sodium chicken broth
1 tablespoon sugar, plus
1 1/2 teaspoons 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 inches pices
6 scallions, trimmed and thinly sliced

Steps:

  • Place short-grain brown rice in a fine sieve and rinse throughly under cold water to remove starch.
  • Combine the rice with the 2 1/2 cups cold water in a medium saucepan, bring to a boil, cover and reduce heat to low; cook until all the water is absorbed, 40 minutes, let rest, covered, for 10 minutes (Alternatively, prepare instant brown rice addorfing to package directions).
  • While the rice is resting, pour broth into a heavey medium saucepan, along with sugar, soy sauce and bring to boil, reduce to heat to medium-low.
  • Stir egg whites and the 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, enjoy.

Nutrition Facts : Calories 304.2, Fat 4.4, SaturatedFat 1.1, Cholesterol 82.8, Sodium 424.1, Carbohydrate 44.4, Fiber 2.3, Sugar 5.7, Protein 21

OYAKODON (CHICKEN AND EGG BOWL)



Oyakodon (Chicken and Egg Bowl) image

Oyakodon is cooked in one pan where the onions, chicken, and egg are simmered in an umami-rich, dashi-based sauce. It is then poured over a bowl of fluffy steamed rice. Simple, delicious, and utterly comforting, this is the kind of one-bowl meal you can cook in less than 30 minutes!

Provided by Namiko Chen

Categories     Main Course

Time 30m

Number Of Ingredients 11

2 boneless, skinless chicken thighs
½ onion ((3 oz, 85 g))
2 large eggs (50 g each w/o shell)
½ cup dashi (Japanese soup stock; click to learn more) ((using good, flavorful dashi is very important in this recipe!))
1½ Tbsp mirin
1½ Tbsp sake
1½ Tbsp soy sauce
1½ tsp sugar
2 servings cooked Japanese short-grain rice
2 sprigs mitsuba (Japanese parsley) ((or green onion/scallion))
shichimi togarashi (Japanese seven spice) ((optional, if you like spicy))

Steps:

  • Gather all the ingredients.

Nutrition Facts : Calories 389 kcal, Carbohydrate 36 g, Protein 32 g, Fat 10 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 293 mg, Sodium 679 mg, Fiber 1 g, Sugar 6 g, UnsaturatedFat 6 g, ServingSize 1 serving

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