Tofu-egg domburi


This is another fantastic domburi. So easy, so filling. This is good comfort food, especially if you don’t feel well.


1 package (300 g) silken tofu
5 eggs
1/2 tsp dashi powder
2 tbsp water
1 tbsp soy sauce
1 tbsp mirin
1 tbsp sake
4 green onions
Bonito flakes (katsuobushi)
Shichimi togarashi (7 spices seasoning)
*quantities are approximate! Yusuke doesn’t usually measure.

Cut the tofu into 1-inch cubes, boil it in water for 5-10 minutes, then drain. Break the eggs in a mixing bowl and stir in the dashi powder, water, soy sauce, mirin, and sake. Then pour the egg mixture into a hot frying pan using a circular motion. Cook until the eggs are set. Gently add the tofu to the eggs, stirring lightly. Serve the mixture over rice and top with raw green onions, a sprinkle of bonito flakes, and a dash of shichimi togarashi.

Silken tofu is required for this recipe; firm wouldn’t be right at all. We had a few anxious weeks recently during which our grocery store suddenly stopped having the tofu that we like: Blue Menu/President’s Choice brand at Provigo/Loblaw’s/Atlantic Superstore. This is the only brand that Yusuke has found so far that is adequately similar to Japanese tofu. We kept checking the store again and again, but alas, there was no silken tofu. We were very afraid. Finally, though, it reappeared again with a redesigned package. Phew.

(To help with my search results: domburi is also transliterated as donburi. Easier: 丼 or どんぶり)


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