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    You are in: Home / Recipes / Japanese Chicken Mushroom and Scallion Rice Bowl Recipe
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    Japanese Chicken Mushroom and Scallion Rice Bowl

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    katie in the UP's Note:

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

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    Units: US | Metric


    1. 1
      Prepare instant brown rice according to package directions.
    2. 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. 3
      Add mushrooms to simmering broth.
    4. 4
      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.).
    5. 5
      Add water chestnuts and heat.
    6. 6
      Divide rice into 4 bowls.
    7. 7
      Ladle chicken mixture into bowls.
    8. 8
      Sprinkle with scallions and chili peppers.
    9. 9
      We prefer our scallions raw, if you like them cooked -- add at the same time as the water chestnuts.

    Ratings & Reviews:

    • on October 27, 2009


      I omitted the water chestnuts because the ones we bought were in a sad condition, but aside from that, this was pretty nice, and quite easy to make too! It was a bit too soupy, but that might have been my fault. XD

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Japanese Chicken Mushroom and Scallion Rice Bowl

    Serving Size: 1 (317 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 325.5
    Calories from Fat 69
    Total Fat 7.7 g
    Saturated Fat 2.1 g
    Cholesterol 89.1 mg
    Sodium 771.7 mg
    Total Carbohydrate 40.6 g
    Dietary Fiber 1.8 g
    Sugars 5.2 g
    Protein 22.5 g

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