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)
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.
Slice green onions diagonally into 2 inch length pieces.
When fried bean curds are cool enough to handle, cut into 1/2”x 2-1/2” strips.
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.
Add green onion to the pan.
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.
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.
Fill serving bowls with warmed rice. Top with fried bean curd omelet and drizzle with sauce to your preference.