Steps

1. In a pot or frying pan, combine 130ml of Water and 2 tbsp of Shiro Dashi (White Soy Sauce Base).
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2. Add 1 Silken Tofu block (300g) to the pan, breaking it into bite-sized pieces with a spoon. (Key Tip!) Breaking it with a spoon instead of cutting it with a knife helps it absorb flavor better and improves the texture.
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3. Bring to a boil over high heat.
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4. Once boiling, reduce heat to medium-low, cover, and simmer for about 5 minutes.
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5. After simmering for 5 minutes and ensuring the tofu is heated through, drizzle in the slurry (1 tsp Potato Starch + 2 tsp Water) all over.
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6. Stir gently, being careful not to break the tofu, and cook until thickened.
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7. Once thickened, add 15g (3 tbsp) of Tenkasu (Tempura Scraps). (Key Tip!) Adding tenkasu adds richness to the broth and increases satisfaction.
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8. Mix lightly, then increase heat to high and pour in the 2 beaten Eggs all at once.
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9. After pouring in the eggs, turn off the heat after about 3 seconds and stir everything together gently without breaking the tofu. It's ready when it reaches a runny, soft-boiled consistency.
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10. Serve cooked rice (to taste) in donburi bowls and top with the prepared Tofu and Egg mixture.
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11. Sprinkle with Ichimi Togarashi (Chili Powder) (to taste) as desired, and top with scallions (to taste) in the center to complete the dish.
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