If you haven't already noticed, I am a big fan of one bowl donburi dishes (a donburi being a bed of steamed rice on top of which a variety of accompaniments are piled.)
A little while ago, I posted a recipe for Oyakodon (AKA Mother & Child donburi), which has a topping of chicken and egg. Here is a non-meat alternative substituting tofu for the chicken.
The key with this dish is to cook the tofu long enough so it takes up a little of the flavour of the sauce. Like oyakodon, you slightly undercook the egg so it is still a little gooey when you slide the topping onto the rice. I like this dish to taste a little bit sweet but if you prefer, you can cut down on the sugar or omit it altogether. I garnished my tofu and egg donburi with a little rocket but any green leaf works well on top.
Would you like to give this a runout? You can find the written recipe just below and for the Youtube tutorial click Tofu and Egg Donburi or scroll to the bottom of the page.
Happy cooking! Kurumi XXXX.
Would you like to pair this with another dish for a more substantial meal. Why not try my Green Beans in sweet Sesame.
Tofu and Egg Donburi
(makes 2 servings)
1 packet of soft tofu (300g)
1 onion (120g)
2 tsp soy sauce
2 tbsp japanese cooking sake
80ml japanese dashi stock
2 tbsp sugar*
3 large eggs, beaten
450g cooked rice
15g rocket for garnish
* if you prefer a less sweet flavour, reduce the amount of sugar to 1 tbsp
thinly slice the onion
halve the tofu lengthways and cut into 1cm slices
make the toppings individually for this dish:
put 1/2 the onion in a small pan, add 1/2 the sugar, 1/2 the dashi stock, 1/2 the sake, 1/2 the soy sauce and cook for 2 mins
add 1/2 the tofu, then cook for 3 mins with the lid on.
spoon some of the sauce over the tofu, then add 1/2 of the beaten egg over the tofu and cook with the lid on for 1 min or until the egg has almost cooked but is still a little bit runny
repeat for your second portion
to serve put 1/2 the cooked rice in each bowl and pile the tofu & egg mixture on the top
when both bowls are ready, garnish with the rocket