Recipe Highlights
In the event you’re a fan of oyakodon, you’ll love my Simmered Tofu and Egg Rice Bowl recipe. With easy substances and comforting taste, this dish has every little thing I really like about Japanese house cooking. It’s healthful, nutritious, and comes collectively in a flash on a busy weeknight.
- Deep, savory taste in each chunk
- Prepared in quarter-hour with one pan and easy pantry staples
- Nice for vegetarian and vegan mates who miss out on oyakodon
In the event you love Japanese rice bowls, attempt my Oyakodon, Gyudon, and Soboro Don recipes subsequent.
What’s Simmered Tofu and Egg Rice Bowl?
Simmered tofu and egg rice bowl known as atsuage tamagotoji don (厚揚げ卵とじ丼) in Japan. It follows the identical comforting method as oyakodon, however swaps rooster for tofu. This makes it a naturally vegan-friendly dish when paired with plant-based dashi and egg substitute. It’s a fast home-cooked meal with with a deeply satisfying taste.
Components for Simmered Tofu and Egg Rice Bowl
Discover the printable recipe with measurements under.
The right way to Make Simmered Tofu and Egg Rice Bowl
- Combine the broth. In a chilly medium pan, mix dashi, soy sauce, mirin, and sugar. Stir till sugar dissolves. Don’t activate the warmth but.
- Add onion, scallion, and tofu. Scatter sliced onion and sliced inexperienced onion (white elements) in a single layer. Add cubed tofu on prime and let it soak within the broth for 1–2 minutes. Flip as soon as.
- Prepare dinner and add egg. Activate to medium warmth. Simmer, cowl, and cut back to medium low. Prepare dinner for 3 minutes. Beat the eggs and slowly pour the crushed egg in a spiral sample over the tofu. Sprinkle with the inexperienced onion tops.
- End and serve. Cowl with the lid and prepare dinner till the egg is finished to your liking. Spoon over rice in donburi bowls. Drizzle with further broth. High with shichimi togarashi in the event you like warmth.
Nami’s Recipe Suggestions
These easy suggestions will show you how to make Simmered Tofu and Egg Rice Bowl completely each time.
- Let the tofu cutlet soak within the broth earlier than the warmth goes on. It absorbs extra taste this fashion.
- Drizzle the egg in a sluggish, regular spiral. It provides you mushy, even ribbons as an alternative of clumps.
- Use room-temperature eggs for extra even cooking. I take the eggs out of the fridge and set them on the countertop for a bit.
- Drizzle when simmering. Solely drizzle the egg combination when the broth is gently simmering (not a tough boil). This provides you these lovely mushy ribbons.
- Don’t overcook the egg. Pull the pan off the warmth simply earlier than the egg appears to be like absolutely completed. It can end cooking from residual warmth.
Variations and Customizations
Seeking to change issues up? Strive these simple and attractive concepts!
- Add greens. Enhance colour and fiber with carrots, mushrooms, turnips, potatoes, bean sprouts, daikon, or bamboo shoots.
- Serve over sizzling noodle soup. Ladle the tofu and eggs on prime of Udon Noodle Soup as an alternative of steamed rice.
- Use different tofu. Strive baked tofu or super-firm tofu as an alternative. Pan-fry it in somewhat oil, then let it absorb the flavorful simmering broth.
What to Serve with Simmered Tofu and Egg Rice Bowl
Enhance colour, taste, and vitamin by serving these sides together with your donburi.
Storage and Reheating Suggestions
To retailer: Preserve leftovers in an hermetic container within the fridge for as much as 2–3 days.
To reheat: Heat gently in a pan over low warmth. Add a splash of dashi or water if the broth has thickened.
FAQs
Can I make simmered tofu and egg rice bowl forward of time?
You may make the broth and reduce the tofu prematurely. Retailer them individually and mix when able to prepare dinner. For finest outcomes, prepare dinner the egg recent proper earlier than serving so it stays silky and mushy.
What’s tofu cutlet (atsuage tofu)?
Tofu cutlet or atsuage tofu is thick, deep-fried agency tofu with a crispy golden exterior and mushy inside. It holds its form effectively throughout cooking and soaks up broth superbly. Discover it at Japanese grocery shops, Asian supermarkets, and a few common markets within the refrigerated part.
Can I substitute common agency tofu for tofu cutlet?
You should utilize extra-firm tofu for tofu cutlet. Press and drain it effectively, then pan-fry the tofu slices or bite-sized items in somewhat oil till golden on each side. It gained’t be fairly the identical as deep-fried tofu, however it is going to nonetheless take in the broth and style scrumptious.
I’d love to listen to how yours turned out! 💛 Please depart a star ranking and remark under to share your expertise. Your suggestions not solely helps Simply One Cookbook but additionally helps different house cooks uncover recipes they will belief.
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To Put together the Broth
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Put together a chilly, medium frying pan (about 10 inches/25 cm). Don’t activate the warmth but. Add ⅔ cup Vegan Dashi, 1½ Tbsp soy sauce, 1½ Tbsp mirin, and 1 tsp sugar to the pan. Stir to dissolve the sugar.
To Layer the Components
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Thinly reduce ½ onion lengthwise into ¼-inch (6 mm) slices. Add the sliced onion to the broth within the frying pan in a single layer.
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Thinly slice 1 inexperienced onion/scallion. Add the white elements to the pan. Put aside the inexperienced elements for later.
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Reduce 1 block deep-fried agency tofu cutlet (atsuage) into thirds, then reduce every bit crosswise into bite-sized cubes.
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Add the tofu cubes to the pan in a single layer. Let the tofu absorb the broth for a minute or two. Flip the tofu cubes as soon as so the soaked aspect is now up.
To Prepare dinner
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Deliver the substances within the frying pan to a simmer over medium warmth. Cowl, cut back the warmth to medium low, and simmer for 3 minutes.
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In the meantime, beat 2–3 massive eggs (50 g w/o shell). Uncover and test that the broth is actively simmering. Drizzle a skinny stream of crushed egg in a spiral sample over the tofu. Sprinkle with the inexperienced onion tops.
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Cowl and prepare dinner for 30–60 seconds, till the egg whites are simply set however the yolks are nonetheless barely shiny.
To Serve
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Divide 2 servings cooked Japanese short-grain rice among the many particular person donburi bowls. Serve the simmered tofu and egg over the steamed rice and drizzle with sizzling broth. Sprinkle with shichimi togarashi (Japanese seven spice), if desired.
To Retailer
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Preserve the leftovers in an hermetic container and retailer within the fridge for as much as 2–3 days. Freezing is just not really helpful because the egg turns into rubbery when thawed. For finest outcomes, freeze the cooked substances and sauce with out the eggs. Reheat the combination and add freshly crushed eggs on the finish.
Steamed rice: Sometimes 1⅔ cups (250 g) per donburi serving. 1½ cups (300 g, 2 rice cooker cups) of raw Japanese short-grain rice yield 4⅓ cups (660 g) of cooked rice, sufficient for two donburi servings (3⅓ cups, 500 g). See learn how to prepare dinner short-grain rice with a rice cooker, pot over the range, On the spot Pot, or donabe.
Variations and Customizations
Seeking to change issues up? Strive these simple and attractive concepts!
- Vegan model. Use Vegan Dashi or Kombu Dashi and a plant-based egg substitute like JUST Egg.
- Add greens. Enhance fiber, colour, and vitamin with carrots, mushrooms, turnips, potatoes, bean sprouts, daikon, or bamboo shoots.
- Serve over sizzling noodle soup. Ladle the tofu and eggs on prime of Udon Noodle Soup as an alternative of steamed rice.
- Use different tofu. In the event you can’t discover tofu cutlet, attempt baked tofu or super-firm tofu as an alternative. Pan-fry it in somewhat oil, then let it absorb the scrumptious simmering broth.
- Strive Japanese-style recent tofu pores and skin. Swap out the tofu cutlet and make Japanese Simmered Egg and Yuba Tofu Pores and skin (Tamagotoji).
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