There is a very popular Japanese rice bowl dish called ‘Oyako’ Don. The main ingredients of the dish are Chicken and Egg. I replaced Chicken with Yuba (Tofu Skin) for this dish. Yuba (Tofu Skin) is the film that is composed on the surface of the Soy Milk when it is heated. Japanese Yuba might be too difficult to find, but Chinese Dried Yuba (Tofu Skin) is available from many Asian grocery stores.
20g Dried Yuba (Tofu Skin)
1 to 2 Spring Onions *diagonally sliced
2 Eggs *lightly whisked
2 servings warm Cooked Rice
150ml Dashi Stock *OR 150ml Water & 1/4 teaspoon Dashi Powder
2/3 tablespoon Sugar
1 tablespoon Soy Sauce
1 tablespoon Mirin
- Break Dried Yuba (Tofu Skin) into bite-size pieces, soak in warm to hot water for 30 minutes OR until rehydrated and soft, then drain. *Note: It might take much longer time to rehydrate the compressed parts.
- Place Dashi Stock in a large saucepan or small frying pan, add Yuba pieces, cover with a lid, and bring to the simmer. Simmer for 5 minutes, then season with Sugar, Soy Sauce and Mirin. If you like stronger flavour, you may wish to add a little extra Soy Sauce.
- Scatter Spring Onion slices, pour over lightly whisked Eggs, but DO NOT stir. Cover with the lid, and simmer until the Egg is softly set.
- Half fill a bowl with warm Cooked Rice, cover it with the mixture, and enjoy.
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