A superb recipe using thick fried tofu that allows you to enjoy the satisfaction of Katsu-don even without meat. Thick fried tofu that's crispy on the outside and fluffy on the inside, coated in a sweet and savory broth and a soft-boiled egg. It's healthy, filling, and budget-friendly. Please give it a try!
Ingredients
Main Ingredients (1 serving)
- 1 piece Kin-Atsuage (thick fried tofu)
- 30g Onion
- 1 Egg
- 200g Rice
- to taste Green onions
Seasonings
- 1 tbsp Oil
- [A] 1 tbsp Soy sauce
- [A] 2 tbsp Mirin
- [A] 1 tbsp Sake
- [A] 2 tbsp Water
- [A] 1 tsp Hondashi (Japanese soup stock)
- to taste Shichimi (seven-spice blend)
Steps
- Slice 30g of onion thinly.
- Heat 1 tbsp of oil in a frying pan and fry 1 piece of kin-atsuage until crispy on all sides. [This is the key!] Frying it creates a fragrant aroma and a katsu-like flavor.
- Transfer the fried kin-atsuage to a cutting board and wipe off the oil remaining in the frying pan.
- Add 1 tbsp of soy sauce, 2 tbsp of mirin, 1 tbsp of sake, 2 tbsp of water, and 1 tsp of hondashi to the frying pan, and add the thinly sliced onion.
- Simmer over low heat for 3-4 minutes until the onion is tender.
- Cut the fried kin-atsuage that was removed into bite-sized pieces.
- Return the cut kin-atsuage to the frying pan with the simmered onion, and pour in the lightly beaten 1 egg.
- Serve 200g of rice in a bowl.
- Turn off the heat when the egg is half-cooked.
- Top the rice in the bowl with the half-cooked egg and kin-atsuage.
- Finish by sprinkling with to taste green onions and to taste shichimi, and it's done.
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