This dish is almost identical to my ‘Tofu & Egg Rice Bowl’, but the texture is meat-like and quite different. ‘Abura-age’ is thinly sliced & deep-fried Tofu. It is popularly used for Japanese cooking as a plant-based protein. I like this dish not very sweet, but you may wish to add more Sugar.


Makes

2 Servings

Ingredients

2 to 3 sheets Abura-age (Fried Thin Tofu) *cut into small pieces
2 Spring Onions *sliced diagonally
3 to 4 Eggs *lightly whisked
2 servings Freshly Cooked Rice
Shichimi (Japanese Chilli Spice Mix) *OR Ground Chilli

Sauce
3/4 cup Dashi Stock *OR 3/4 cup Water & 1/2 teaspoon Dashi Powder
1 teaspoon Sugar
2 tablespoons Mirin
2 tablespoons Soy Sauce

Method
  1. Wrap Abura-age with paper towel and heat in microwave for 30 seconds. Then press to remove excess oil. Cut into small pieces. *Note: If you don’t have the microwave, soak in hot water is alternative option.
  2. Place Water, Dashi Powder, Sugar, Mirin and Soy Sauce in a frying pan or saucepan, and bring to the boil over medium high heat. Add sliced Spring Onion and Abura-age, cook until Spring Onion is soft.
  3. Pour over lightly whisked Eggs but DO NOT stir. Cover with a lid until the egg is softly cooked.
  4. Half fill a bowl with Freshly Cooked Rice and cover it with the Abura-age & Egg mixture. Sprinkle with Shichimi (Japanese Chilli Spice Mix) and enjoy.