January 17, 2010

Please remove your shoes before eating...

Because we're eating Japanese tonight!!!

HA! Just kidding!

We made this incredible dinner the other night - I will certainly make this again and again.

The original recipe can be found here on Eatingwell.com but I did make some adjustments. My alterations are below - note the things I omitted are NOT in this recipe - so if you want to make it as is use the linky - if you want to try my version, use below.

Japanese Chicken-Scallion Rice Bowls

2 cups cooked rice divided between the 4 bowls (ok let's be honest, it's just the hubs and I and he ate 2 servings so that means there was one left for lunch)

1 Cup reduced sodium chicken broth (you could really use a whole can, I ended up adding some extra water)

2 t soy sauce

2 T mirin - rice wine vinegar

2 large egg whites

1 large whole egg

8 oz. boneless, skinless chicken breast cut in to 1/2 inch pieces

6 scallions, trimmed and sliced

1 sheet dried nori, cut up in to small pieces - if you don't do nori - just skip it!

1. cook your rice and set aside
2. pour broth, soy sauce and mirin in to a mid sized pot. Bring to a boil and reduce heat.
3. Stir in the egg whites and whole egg in a small bowl. set aside. Add chicken to broth and let simmer a few minutes. Then gently pour in your egg mixture without stirring. Sprinkle in the scallions and nori when the eggs start to firm up.
4. serve the broth mixture over the rice. Note this is not a soup, but a brothy rice bowl. so you won't have tons of broth.

I think all together this meal took about 15 minutes from start to finish. This is added to our Fast Fridays rotation now.

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