Equipment
- 1 Frying pan
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.
Video
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.
Nutrition
Serving: 1servingCalories: 619kcalCarbohydrates: 55gProtein: 32g
This nutritional information is estimated and provided for general reference only.