The other day I cooked Tofu Puffs in the Japanese flavoured Dashi Stock and loved them so much. I instantly realised that Tofu Puffs could be used for a typical Japanese Rice Bowl dish like ‘Oyako Don’. I seasoned Dashi Stock with Sugar, Mirin and Soy Sauce, and cooked Tofu Puffs in it, then added an Egg. It was delicious as I expected.

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Makes

1 Serving

Ingredients

50g Tofu Puffs *8 bite-size Puffs, cut into bite-size pieces if large
1 thick Spring Onion *sliced diagonally
1 Egg *whisked
1 serving warm Cooked Rice
Shichimi (Japanese Chilli Spice Mix) OR Ground Chilli *optional

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

Method

1. Place all the Soup ingredients in a small frying pan OR saucepan, add Tofu Puffs, and bring to the boil over medium heat. Slightly lower the heat, cook for a few minutes, turning Tofu Puffs occasionally, until the amount of the Soup is halved.
2. Add Spring Onion, pour whisked Egg over the Tofu Puffs, cover with a lid, and cook until Egg is softly set.
3. Half fill a bowl with warm Cooked Rice, cover it with the Tofu Puffs and Egg mixture, sprinkle with some Shichimi (Japanese Chilli Spice Mix) if you like, and enjoy.