Japanese Egg and Tofu Rice Bowl with Napa Cabbage
Delicious, simple, and perfect for busy weeknights! This Egg and Tofu Rice Bowl with Napa Cabbage combines soft scrambled eggs, tender tofu, and a savory sauce into an easy, satisfying meal.
Equipment
Ingredients
Instructions
- Prepare Ingredients: Beat the eggs in a small bowl. Wash the Napa cabbage and cut it into bite-sized pieces. In a separate bowl, mix the sauce ingredients.
- Cook the Eggs: Heat a frying pan over medium heat. Add the oil, then pour in the beaten eggs. Stir gently as they cook to create large, soft scrambled egg chunks. Transfer the eggs to a plate and set aside.
- Cook the Napa Cabbage: Wipe the frying pan clean, add more oil, and heat over medium heat. Add the Napa cabbage and sauté briefly until it softens slightly.
- Simmer with Sauce: Pour in the prepared sauce, then gently scoop the tofu into the pan using a spoon, placing the pieces evenly on top. Return the cooked eggs to the pan. Simmer for 2–3 minutes to let the flavors combine.
- Thicken the Sauce: Mix the potato starch with water until smooth in a small bowl. Slowly pour it into the pan and stir gently. Cook for about 1 minute, until the sauce thickens.
- Serve: Spoon freshly steamed rice into serving bowl and pour the tofu and egg mixture over the rice. Serve immediately and enjoy this comforting Japanese dish!
Notes
- Avoid overcooking the eggs to keep them soft and fluffy.
- Mix the potato starch well with water in a small bowl before adding it to the pan to prevent lumps in the sauce.
- After adding the starch mixture, stir continuously to achieve a smooth, glossy finish for the sauce.
Video
Nutrition
Serving: 1servingCalories: 439kcalCarbohydrates: 36gProtein: 22g
This nutritional information is estimated and provided for general reference only.