If you have leftover GOMOKUNI or VEGAN TOFU SCRAMBLE, you can make this OYAKODON in 10 mins.
I would love to share how you can repurpose dishes. Make it once and enjoy it twice.
＜Yield> 2 servings
<Prep time> 2 minutes
<Cook time> 5 minutes ( This doesn't include making GOMOKUNI or VEGAN TOFU SCRAMBLE.)
-200g/ 1 ½ cup GOMOKUNI or VEGAN TOFU SCRAMBLE
( See the recipe by clicking the link)
-1 ½ tbsp mentsuyu/ soba noodle dipping sauce
-2 servings (400g) Steamed Japanese sushi rice
1.Crack the eggs into a bowl and roughly whisk. You don’t have to whisk them completely because we want the egg yolks and the whites to remain separate in the bowl. This is so that you can enjoy the different textures and colors when the egg is topped on the rice.
2.To the pan, add leftover GOMOKUNI or TOFU SCRAMBLE. Let it warm up. Add mentsuyu. Mix to combine.Pour half of the egg mixture using a swirling motion to evenly distribute the egg. Cover with a lid and then cook it for approximately 30 seconds over low heat. Open the lid and pour the rest of the egg mixture by spreading it equally over the GOMOKUNI OR VEGAN TOFU SCRAMBLE.
3. Pop the lid back on and remove from heat immediately. Let it steam for 30 seconds.
4. Serve it over steamed rice. Now it's ready to be enjoyed!
<Miwa’s tips> ※Watch more on YouTube!
1.It will take more time if you are making GOMOKUNI or VEGAN TOFU SCRAMBLE from scratch.
2. I often make GOMOKUNI and steamed sushi rice on the weekend, then save my time during the week.
Store in an air-tight container in the fridge for up to 4 days.