Vegetarian Tofu Oyakodon (Japanese Tofu Rice Bowl Recipe)
- Miwa
- Jun 26, 2020
- 3 min read
Introduction
Oyakodon is a classic comfort dish in Japan. Traditionally, it's made with chicken and eggs simmered in a savory-sweet sauce and served over steamed rice.
This vegetarian version swaps the chicken for tofu, creating a lighter but protein-packed meal. The tofu absorbs all the delicious flavors from the dashi, soy sauce, and mirin, while the eggs add richness and a silky texture.
If you'd like to make this recipe completely vegan, simply omit the eggs. The tofu and vegetables still create a flavorful and comforting rice bowl that the whole family can enjoy.
Enjoy ♡
Vegetarian Tofu Oyakodon
Yield: 2 servings
Prep time: 6 minutes
Cook time: 7 minutes
Ingredients
Rice Bowl
10 oz (300g) firm tofu
½ onion, thinly sliced
¼ carrot, julienned
3 shiitake mushrooms, sliced
Mitsuba leaves, chopped
2 servings steamed Japanese sushi rice
Nori seaweed
2 eggs
Seasoning
120ml kombu stock
(1 teaspoon kombu dashi powder mixed with 120ml water, or vegetable dashi powder)
4 tablespoons mirin
3 tablespoons soy sauce
1 teaspoon sugar
Directions
1. Prepare the Ingredients
Thinly slice the onion, julienne the carrot, and slice the shiitake mushrooms.
Prepare the kombu stock by dissolving the kombu powder in water.
Add the mirin, soy sauce, and sugar to the stock and mix well.
Crack the eggs into a bowl and lightly whisk. Avoid fully blending the yolks and whites so you can enjoy their different textures when cooked.
2. Simmer the Vegetables and Tofu
Place the onion, carrot, and shiitake mushrooms in a frying pan.
Pour in the seasoning mixture and bring to a boil over medium heat.
Reduce to a simmer and cook for about 5 minutes, or until the vegetables soften.
Break the tofu into bite-sized pieces with your hands and add it to the pan.
Cover and simmer for another 2 minutes until the tofu is warmed through.
3. Add the Eggs
Pour half of the egg mixture over the tofu and vegetables using a circular motion.
Cover and cook over low heat for about 30 seconds.
Remove the lid and pour in the remaining egg mixture.
Add the chopped mitsuba leaves, cover again, and immediately turn off the heat.
Allow the residual heat to gently steam the eggs for about 10 seconds.
4. Assemble the Tofu Rice Bowl
Place a layer of shredded nori seaweed over the steamed rice.
Spoon the tofu, vegetables, and sauce over the rice.
Garnish with additional mitsuba or chopped green onions if desired.
Serve immediately and enjoy.
Miwa’s Tips
To make this recipe vegan, simply omit the eggs. The tofu and vegetables will still provide plenty of flavor and satisfaction.
Firm tofu creates a heartier and more filling rice bowl, but you can use softer varieties if you prefer a more delicate texture.
Don't overcook the eggs. The slightly soft and silky texture is one of the best parts of Oyakodon.
Mitsuba adds an authentic Japanese flavor, but green onions work beautifully as a substitute.
Recommended Side Dish
Storage Time
Store leftovers in an airtight container in the refrigerator for up to 3 days.
🌸 Gentle Note from Miwa
One of the things I love about Japanese rice bowls is how one can easily put together grains, protein, and vegetables in one simple dish. Meals don't have to be complicated to be nourishing.
This tofu Oyakodon is a wonderful example of creating a balanced meal with everyday ingredients while still feeling comforting and satisfying.
Curious which Japanese eating habits might fit your lifestyle best? Take my wellness quiz and discover practical ways to enjoy healthy eating with less stress and more joy.
Miwa's Recommendations
- My e-cookbooks available with vegan, breakfast, and meal prep versions.
I hope this will be helpful and enjoyable in your kitchen.
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