Vegetarian Soboro Don (Japanese Rice Bowl Recipe)
Savor a satisfying vegetarian meal with this Soboro Don, made from tofu and egg. You will love the simplicity of Japanese cooking in this delicious rice bowl!
Equipment
Ingredients
Instructions
For The Tofu Scramble
- Press the Tofu: Press the tofu to remove excess water for 10 minutes or more.
- Prepare the Sauce: Combine mirin, soy sauce, sugar, miso paste, water, and grated ginger in a small bowl. Mix well until the miso is fully incorporated.
- Scramble the Tofu: Heat vegetable oil in a frying pan over medium heat. Add the tofu, stirring constantly until the water evaporates and the tofu becomes dry.
- Add Seasonings: Pour the sauce over the tofu and stir until the tofu is evenly coated with the sauce.
For The Egg Scramble
- Beat the Eggs: Crack the eggs into a bowl, add some salt, and beat them until well combined.
- Scramble the Eggs: Heat vegetable oil in a pan over medium heat. Add the beaten eggs and scramble until fully cooked, stirring consistently to achieve a light and fluffy texture.
To Serve
- Assemble Soboro Don: Scoop cooked rice into serving bowls, place the tofu scramble and egg scramble on top of the rice, and garnish with chopped scallion.
Notes
- Storage: Store the tofu and egg in an airtight container in the fridge for up to 3 days. When ready to eat, just microwave and serve with rice.
- For a firmer texture in the tofu, consider pressing it for a longer time to remove excess water before cooking.
- Cooking tofu and egg soboro is much easier with a non-stick frying pan.
- Adjust the soy sauce, mirin, and sugar ratios in the sauce to achieve your preferred balance of sweet and savory flavors.
- If you're not familiar with cooking Japanese rice, you can find my straightforward method in this recipe.
Video
Nutrition
Serving: 1servingCalories: 619kcalCarbohydrates: 55gProtein: 32g
This nutritional information is estimated and provided for general reference only.