Kitsune-Donburi (Fried Bean Curd and Egg Bowl)

Ingredients (serves 2):

1.8 oz. fried bean curd (not seasoned)
2 green onions
1/2 cup ichiban dashi (see here) or 1/2 tsp. dashinomoto + 1/2 cup water
1 Tbsp. sake (rice wine)
1 Tbsp. mirin (Japanese sweet rice wine)
1 Tbsp. light brown sugar
1 Tbsp. soy sauce
3 eggs
2-1/2 cups cooked short or medium grain white (see here)or brown rice (see here)

1

Fill frying pan with water half way up (not included in ingredients list), bring to a boil and cook fried bean curd for 2 minutes to remove excess oil. Drain and set aside to cool.

2

Slice green onions diagonally into 2 inch length pieces.

3

When fried bean curds are cool enough to handle, cut into 1/2”x 2-1/2” strips.

4

In a separate pan, place dashi, sake, mirin, brown sugar, soy sauce and fried bean curd strips. Bring to a boil, then reduce to medium heat and cook for 3 minutes.

5

Add green onion to the pan.

6

Lightly beat eggs in a bowl. Pour 2/3 of the beaten egg evenly over the fried bean curd mixture. Cook until the egg coagulate – about a minute.

7

Pour remaining egg to the mixture. When the egg starts to coagulate, about 30 seconds, turn heat off. Cover with lid and allow to set for one minute.

8

Fill serving bowls with warmed rice. Top with fried bean curd omelet and drizzle with sauce to your preference.

9

Enjoy!