Donburi with fried tofu
Origin of the recipe
Donburi is a rice-based dish with meat, fish, vegetables, and other ingredients. Sometimes all the ingredients are cooked together, and sometimes they are simply served together, as in this vegetarian version of the classic dish, where fried tofu replaces the meat or fish. Traditional miso soup is a great accompaniment to donburi.
What do you need for cooking?
Ingredients
-
Tofu
-
Calais
-
Round grain rice
-
Sake
-
Soy sauce
-
Sugar
-
Butter
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Sesame
Miso soup
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Onion
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Dried seaweed
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Miso paste
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Water
Kitchen utensils
- Knife
- Board
- Bowls
- Ladle
- Pan
- Sieve
- Multicooker
Donburi with fried tofu is a simple and delicious Japanese dish with crispy tofu and tender rice. Try this recipe with step-by-step photos and treat yourself or your loved ones!
Step-by-step recipe
Step 1:
Rinse the rice and cook it in a rice cooker or multicooker.
Step 2:
Make miso soup. Heat water in a saucepan, chop and add the onion. Simmer for 5 minutes over low heat.
Step 3:
Add dried wakame seaweed and miso paste and stir until the paste dissolves.
Step 4:
Trim the tough stems from the kale and cut it into bite-sized pieces.
Step 5:
Blanch the cabbage in boiling water for 30 seconds.
Step 6:
Season the cabbage with sesame sauce and stir.
Step 7:
Cut the green onions into rings.
Step 8:
Cut the tofu into pieces about 1.3 cm thick and pat dry with a kitchen towel.
Step 9:
Dredge tofu in cornstarch.
Step 10:
Mix brown sugar, sake and soy sauce.
Step 11:
Heat vegetable oil in a frying pan, carefully place the tofu pieces and fry for 3 minutes on each side.
Step 12:
Reduce heat to low and add the prepared sauce.
Step 13:
Caramelize the tofu in the sauce on both sides, adding a little butter.
Step 14:
Place rice, coleslaw and fried tofu in a bowl.
Step 15:
Sprinkle with sesame seeds and green onions and serve with miso soup.
Cooking tips
Rinse the rice, stirring gently with your fingers, until the water runs clear.
Dried seaweed, sake, and miso paste can be purchased online or in Asian grocery stores.
It is better to use firm or medium-firm tofu.
You can use any leafy lettuce you like instead of kale. In this case, there's no need to blanch it.
