12min 4 ppl
Vegetarian Oyakodon
20 minutes
4 people
Medium31–60 min or 7–12 steps
20 min · 7 steps
Medium: 31–60 min or 7–12 steps
400 kcalper person
Protein 22g
Carbs 60g
Fats 12g
About this dish
Cubes of tofu simmered with onion in a sweet kombu-based soy sauce, bound with softly set beaten egg over rice. A vegetarian spin on the classic parent-and-child bowl, built without bonito.
Allergy Info
Gluten, Eggs, Soya
Diet Info
Vegetarian
Ingredients
Fresh Produce
- Onionthinly sliced1
- Spring onionssliced1
Dairy & Eggs
- Eggslightly beaten5
Plant Proteins
- Firm tofupressed, cut into bite-sized pieces400 g
Tins & Jars
- Kombu dashi300 ml
Dried Goods
- Short-grain rice300 g
- Caster sugar15 g
Oils & Condiments
- Soy sauce60 ml
- Mirin40 ml
Utensils
- Large frying pan
Method
1
Rinse the rice, then cook in a rice cooker or saucepan according to the packet instructions and keep warm.
Approx. 3 minutes
2
Combine the kombu dashi, soy sauce, mirin and caster sugar in a frying pan and bring to a simmer.
Approx. 4 minutes
3
Add the sliced onion and simmer for 4 minutes until softened.
Approx. 4 minutes
4
Add the tofu pieces and simmer for 4 minutes until infused with the sauce.
Approx. 4 minutes
5
Pour half the beaten egg evenly over the tofu and onion, cover, and cook for 1 minute until just beginning to set.
Approx. 1 minute
6
Pour over the remaining egg, cover again, and cook for 1 minute more until softly set but still a little runny.
Approx. 1 minute
7
Slide the tofu and egg mixture onto bowls of rice and scatter with sliced spring onion.
Approx. 3 minutes
