Simmered Tofu and Egg Rice Bowl

Instructions

1. 1

   Prepare a cold, medium frying pan (about 10 inches/25 cm). Do not turn on the heat yet. Add ⅔ cup Vegan Dashi, 1½ Tbsp soy sauce, 1½ Tbsp mirin, and 1 tsp sugar to the pan. Stir to dissolve the sugar.

2. 2

   Thinly cut ½ onion lengthwise into ¼-inch (6 mm) slices. Add the sliced onion to the broth in the frying pan in a single layer.

3. 3

   Thinly slice 1 green onion/scallion. Add the white parts to the pan. Set aside the green parts for later.

4. 4

   Cut 1 block deep-fried firm tofu cutlet (atsuage) into thirds, then cut each piece crosswise into bite-sized cubes.

5. 5

   Add the tofu cubes to the pan in a single layer. Let the tofu soak up the broth for a minute or two. Flip the tofu cubes once so the soaked side is now up.

6. 6

   Bring the ingredients in the frying pan to a simmer over medium heat. Cover, reduce the heat to medium low, and simmer for 3 minutes.

7. 7

   Meanwhile, beat 2–3 large eggs (50 g w/o shell). Uncover and check that the broth is actively simmering. Drizzle a thin stream of beaten egg in a spiral pattern over the tofu. Sprinkle with the green onion tops.

8. 8

   Cover and cook for 30–60 seconds, until the egg whites are just set but the yolks are still slightly glossy.

9. 9

   Divide 2 servings cooked Japanese short-grain rice among the individual donburi bowls. Serve the simmered tofu and egg over the steamed rice and drizzle with hot broth. Sprinkle with shichimi togarashi (Japanese seven spice), if desired.

10. 10

    Keep the leftovers in an airtight container and store in the refrigerator for up to 2–3 days. Freezing is not recommended as the egg becomes rubbery when thawed. For best results, freeze the cooked ingredients and sauce without the eggs. Reheat the mixture and add freshly beaten eggs at the end.