Reviewed: May 24, 2012

This was very quick and easy! I substituted Better Than Bouillon Vegetable Base for the Dashi Power (because I couldn't make it to the Asian market and it was not at the local grocery) and I also substituted Bragg's Liquid Amino for the soy sauce because it tastes the same and has MUCH less sodium. I look forward to making it again using the dashi powder.

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Reviewer:

Shelly

Reviewed: May 14, 2012

Currently making this and it smells delicious! Didn't have chicken or dashi so substituted with paddlefish (hubby and I caught and froze 3 weeks ago) and chicken stock. Can't wait to try it!

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Reviewer:

sarabe

Reviewed: Apr. 27, 2012

Delicious! Dashi is not expensive and totally makes this dish. Worth searching for. This recipe is a keeper, especially since my daughter can make it. When your kids cook for you, it tastes even better!

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Reviewer:

Susan

Reviewed: Apr. 6, 2012

Fascinating combination of flavors. I loved it and will make it again. It sounded so good reading the recipe I just had to get real Dashi to make this. I had to order it via the internet....and I got plenty!!! This stuff is potent and a little goes a long way. After tasting the plain Dashi stock I am convinced there is NO substitute. I'm also sure there are MANY other good uses for Dashi and am searching. In any case I suggest making this exactly as the recipe calls for, at least the first time.

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Reviewer:

emdude

Reviewed: Mar. 27, 2012

I made according to recipe, ordering the hard to find ingredients online. But it came out too sweet for my taste. If I make it again, I will reduced the brown sugar to half. I also prefer a dish with more veggies.

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Reviewer:

krmckeon

Reviewed: Mar. 22, 2012

I made this as the recipe stated assuming the dashi to water ratio is one tsp per cup and it tasted kind of bland. I also thought it had too much rice. Next time I'll use one cup of rice, double the dashi ratio and add some japanese curry powder.

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Reviewer:

randypressley

Reviewed: Mar. 21, 2012

Good stuff, super tasty. I used low sodium soy sauce and cut it to an 1/8 cup.

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Reviewer:

NickSeam

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Beginning

Home Town: Wichita, Kansas, USA

Living In: Downers Grove, Illinois, USA

Reviewed: Mar. 20, 2012

Exactly what I wanted! Thanks! I used cubed leftover chicken and leftover chicken stock, had no wine but red so I used a splash of grape juice. Probably not what the original tastes like at all, but it was great for a starter idea for our supper.

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Reviewer:

ethelMommy

Reviewed: Mar. 20, 2012

It was so tasty my kids love it so much! I only used half of the soy sauce and added a tiny little salt. Don't like my egg too dark.

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Reviewer:

chiu100

Reviewed: Mar. 19, 2012

I almost always tweak recipes, but this one is brilliant exactly as written. Very authentic. The dashi stock is an absolute MUST as there just is no substitute flavor-wise; I can't stress this point strongly enough!! A few thinly shaved scallions on top and one last touch of salt/soy sauce to taste finishes this dish off perfectly. The jasmine rice works, but I do still prefer the more traditional short grain. Thank you for this recipe! Delicious!

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