VEGETARIAN TOFU OYAKODON /JAPANESE RICE BOWL RECIPE
OYAKODON is a very popular Japanese food!!
It's originally made out of combination chicken and egg, but tofu version is surely tasty and easy!
If you want it to be Vegan, you can always swap eggs for this recipe!
< VEGETARIAN TOFU OYAKODON ~JAPANESE RICE BOWL RECIPE~>
＜Yield> 2 servings
<Prep time> 6mins
<Cook time> 7mins
firm tofu (300g/ 10oz)
½ of onion
¼ of carrot
3 shiitake mushrooms
steamed rice for 2 searving
120cc of kombu dashi powder without MSG
3 tbsp of soy sauce
1 tsp of sugar
4 tbsp of mirin without MSG
1: Slice the onion thinly. Julienne a carrot into match thin sticks.
Slice the shiitake mushrooms. Shred the mitsuba leaf.
Mix Kombu stock, which is kombu powder dissolved in water. Also add mirin, sugar, and soy sauce.
2: In a pan, place onion, carrot, and shiitake mushroom, then pore the mixed seasoning over the vegetables. Put on the heat. Once it goes up to a boil, let it simmer it for 5mins, or until the vegetables get soft. Brake your tofu roughly by hand and add on the vegetables.
Put the lid on, then simmer it for another 2 mins or until the tofu is warm up.
3: Pour ½ portion of egg by making a swirl , and pop the lid on, then cook it for about 30 seconds over small heat. Open the lid and pore the rest of the egg by spreading it equally . Add mitsuba leaf.Pop the lid on and off the heat immediately. Let it steam for 10 seconds.
4: Make a bed of nori seaweed on the steamed rice. Pour the simmered tofu along with vegetables. Don’t forget to pore the yummy sauce. Garnish some Mitsuba, or some chopped spring onion. Ready to be enjoyed!
<Miwa’s tips> ※Sharing more tips on the video!
・If you want it to be vegan , you can totally leave the egg out.
It’s still be very flavorful!
・If you are wondering what kind of tofu to use, it is actually up to you, but remember the more firm it is, the more filling it becomes.
<Recommended side dish>
Store it in a air-tight container in the fridge for 3days.
<Did you try this recipe??>
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Love to see your creations!