Ingredients with Measurements:
- 1 block of firm tofu, drained and cut into small cubes
- 1 onion, thinly sliced
- 3 eggs
- 1 cup of dashi (Japanese soup stock)
- 3 tablespoons of soy sauce
- 2 tablespoons of mirin (Japanese sweet rice wine)
- 2 tablespoons of sugar
- 2 tablespoons of vegetable oil
- 2 cups of cooked Japanese rice
- 1 green onion, thinly sliced for garnish
Special equipment needed:
- None
Step-by-step instructions:
1. In a medium-sized pan, heat the vegetable oil over medium heat.
2. Add the sliced onions and cook until they become translucent.
3. Add the cubed tofu and cook for 2-3 minutes until they are lightly browned.
4. In a separate bowl, whisk together the eggs and set aside.
5. In the same pan, add the dashi, soy sauce, mirin, and sugar. Bring to a boil.
6. Once the broth is boiling, pour the whisked eggs over the tofu and onions.
7. Cover the pan with a lid and let it cook for 2-3 minutes until the eggs are set.
8. Serve the tofu oyakodon over a bowl of hot cooked rice.
9. Garnish with sliced green onions.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat
Serving size:
- 2-3 servings
Nutritional information:
- Calories per serving: 400
- Fat: 15g
- Carbohydrates: 50g
- Protein: 20g
Substitutions for ingredients:
- Instead of dashi, you can use chicken or vegetable broth.
- Instead of mirin, you can use sake or white wine.
- Instead of sugar, you can use honey or maple syrup.
Variations:
- Add sliced mushrooms or bell peppers for extra flavor and texture.
- Use chicken or beef instead of tofu for a non-vegetarian version.
- Add a splash of sesame oil for a nutty flavor.
Tips and tricks:
- Make sure to drain the tofu well before cooking to prevent it from becoming too watery.
- Use a non-stick pan to prevent the eggs from sticking to the bottom.
- Adjust the sweetness and saltiness of the broth to your liking.
Storage instructions:
- Store any leftover tofu oyakodon in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the tofu oyakodon in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the tofu oyakodon in a traditional Japanese donburi bowl for an authentic look.
Garnishes:
- Sliced green onions or chopped cilantro.
Pairings:
- Serve with a side of miso soup and a small salad for a complete meal.
Suggested side dishes:
- Edamame, seaweed salad, or pickled vegetables.
Troubleshooting advice:
- If the eggs are not setting properly, try lowering the heat and cooking for a longer period of time.
Food safety advice:
- Make sure to cook the eggs thoroughly to prevent any risk of foodborne illness.
Food history:
- Oyakodon is a popular Japanese dish that translates to "parent and child bowl" because it contains both chicken and eggs.
Flavor profiles:
- The tofu oyakodon has a savory and slightly sweet broth with a creamy texture from the eggs and tofu.
Serving suggestions:
- Serve the tofu oyakodon hot over a bowl of steaming rice for a comforting and filling meal.
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Region: Japanese