Best Japanese Chicken Mushroom And Scallion Rice Bowl Recipes

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JAPANESE CHICKEN MUSHROOM AND SCALLION RICE BOWL



Japanese Chicken Mushroom and Scallion Rice Bowl image

The original recipe came from eatingwell.com but with all the additions I made, it's now MY rice bowl :)

Provided by katie in the UP

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

1 1/2 cups instant brown rice
2 cups reduced-sodium chicken broth
1 1/2 tablespoons sugar substitute
4 tablespoons reduced sodium soy sauce
2 tablespoons mirin
2 large egg whites
1 large egg
8 ounces chicken breasts, boneless and skinless, cut into 1/2-inch pieces
6 scallions, trimmed and thinly sliced
1/4 cup water chestnut, chopped
1 cup assorted mushroom, sliced thinly
1 teaspoon chopped red chili pepper

Steps:

  • Prepare instant brown rice according to package directions.
  • Pour broth into a heavy medium saucepan, along with sugar, soy sauce and mirin. Bring to a boil; reduce heat to medium-low.
  • Add mushrooms to simmering broth.
  • 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. Spr 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.).
  • Add water chestnuts and heat.
  • Divide rice into 4 bowls.
  • Ladle chicken mixture into bowls.
  • Sprinkle with scallions and chili peppers.
  • We prefer our scallions raw, if you like them cooked -- add at the same time as the water chestnuts.

Nutrition Facts : Calories 325.5, Fat 7.7, SaturatedFat 2.2, Cholesterol 89.2, Sodium 771.8, Carbohydrate 40.6, Fiber 1.8, Sugar 5.2, Protein 22.5

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 (JAPANESE CHICKEN AND EGG RICE BOWL)



Oyakodon (Japanese Chicken and Egg Rice Bowl) image

This is a delicious traditional Japanese meal consisting of chicken sauteed and then cooked in a Japanese broth, and then finished with egg and served over rice. It's really easy, filling and delicious.

Provided by User

Categories     Breakfast and Brunch     Meat and Seafood     Chicken

Time 40m

Yield 4

Number Of Ingredients 9

2 cups uncooked jasmine rice
4 cups water
4 skinless, boneless chicken thighs, cut into small pieces
1 onion, cut in half and sliced
2 cups dashi stock, made with dashi powder
ΒΌ cup soy sauce
3 tablespoons mirin (Japanese rice wine)
3 tablespoons brown sugar
4 eggs

Steps:

  • Rinse the rice in 3 to 4 changes of water until the rinse water is almost clear, and drain off the rinse water. Bring the rice and 4 cups of water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
  • Place the chicken in a nonstick skillet with a lid, and cook and stir over medium heat until the chicken is no longer pink inside and beginning to brown, about 5 minutes. Stir in the onion, and cook and stir until the onion is soft, about 5 more minutes. Pour in the stock, and whisk in soy sauce, mirin, and brown sugar, stirring to dissolve the sugar. Bring the mixture to a boil, and let simmer until slightly reduced, about 10 minutes.
  • Whisk the eggs in a bowl until well-beaten, and pour over the chicken and stock. Cover the skillet, reduce heat, and allow to steam for about 5 minutes, until the egg is cooked. Remove from heat.
  • To serve, place 1 cup of cooked rice per bowl into 4 deep soup bowls, top each bowl with 1/4 of the chicken and egg mixture, and spoon about 1/2 cup of soup into each bowl.

Nutrition Facts : Calories 688.4 calories, Carbohydrate 97.9 g, Cholesterol 208.3 mg, Fat 14.6 g, Fiber 2.2 g, Protein 35.3 g, SaturatedFat 4.2 g, Sodium 1225.6 mg, Sugar 16.9 g

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