Updated: May 12
< VEGAN TOFU OYAKODON/ ビーガン親子丼>
＜Yield> 2 servings
<Prep time> 6 minutes
<Cook time> 10 minutes
2 servings steamed rice
300g firm tofu
1 cup (100g) onion, thinly sliced
½ cup (80g) carrot, Julienned
3 shiitake mushrooms
1 sheet nori seaweed
3 tablespoons Mirin
2½ tablespoons Soy sauce
1 teaspoon granulated sugar
1. Thinly slice the peeled onion. Julienne a carrot into thin matchsticks. Slice the shiitake mushrooms. Mix together the kombu stock/vegetable stock, mirin, sugar and soy sauce in a pot or a deep pan.
2. In the same pan add in onions, carrots and shiitake mushrooms. Cook on high heat. Once it comes to a boil, reduce the heat to medium and continue to cook for 5-7 minutes or until the vegetables become slightly softened. Break the tofu into chunks by hand and add on top of the softened vegetables. Cover and let simmer for a another 4 minutes or until the tofu is warmed throughly.
3. In a bowl add steamed rice and cover with torn pieces of the nori sheet. On top of the nori, add the simmered tofu along with the vegetables. Don't forget to pour on the yummy sauce! Garnish with some chopped green onion. Now it's ready to be enjoyed!
<Miwa’s tips> ※Sharing more tips on the video!
・If you are wondering what kind of tofu to use, it is actually up to you. A good rule of thumb is that the more firm the tofu is, the more filling it becomes.
・Feel free to use vegetables like burdock root, leeks or any other kind of mushroom.
Store in an air-tight container in the fridge for up to 3 days.
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