Budget-Friendly! Tofu Katsu Donburi

Name: Budget-Friendly! Tofu Katsu Donburi
Yield: Serves 2 servings
Cuisine: American
Ingredients: 1 block firm tofu; Enough nori (seaweed) sheets to wrap each tofu piece; About 2.8 oz (80 g) kamaboko (fish cake); 2 tablespoons (about 16 g) ◎ all-purpose flour; 1 tablespoon (about 15 ml) ◎ water; 1 ◎ egg; as needed Panko breadcrumbs,; Oil for frying, enough for 1/2–3/4 inch (1–2 cm) depth in pan; 3/4 cup (200 ml) △ water; 5 tablespoons (about 75 ml) △ mentsuyu (3x concentrate); 1/2 △ onion; 2 eggs; as needed Cooked rice,; Optional toppings: mitsuba (Japanese parsley) or pickled red ginger (beni shoga)

fuuuko2018 @cook_40023392

Make a katsu-style rice bowl using firm tofu. Even though it’s tofu, this dish is hearty and filling!
Recipe background:
I came up with this recipe to use up leftover kamaboko from New Year’s. But the real star here is the tofu!

fuuuko2018 @cook_40023392

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Ingredients

Serves 2 servings

1 blockfirm tofu
Enough nori (seaweed) sheets to wrap each tofu piece
About 2.8 oz (80 g) kamaboko (fish cake)
2 tablespoons(about 16 g) ◎ all-purpose flour
1 tablespoon(about 15 ml) ◎ water
1◎ egg
as neededPanko breadcrumbs,
Oil for frying, enough for 1/2–3/4 inch (1–2 cm) depth in pan
3/4 cup (200 ml)△ water
5 tablespoons(about 75 ml) △ mentsuyu (3x concentrate)
1/2△ onion
2eggs
as neededCooked rice,
Optional toppings: mitsuba (Japanese parsley) or pickled red ginger (beni shoga)

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Steps

1

Prep:
- Drain the firm tofu well.
- Slice the kamaboko into pieces about 1/4–1/2 inch (5–10 mm) thick.
2

Cut the nori into strips long enough to wrap around each tofu piece.
- Mix the ◎ ingredients together.
- Thinly slice the onion.
3

Cut the drained tofu in half, then slice into 1/2-inch (1 cm) thick pieces to make bite-sized portions.
4

Wrap each tofu piece with a strip of nori.
5

Dip each piece into the ◎ mixture, then coat with panko breadcrumbs. Do the same for the kamaboko pieces.
6

Heat oil over medium heat and fry until the coating is golden brown and crispy.
7

In a frying pan, combine the △ ingredients and bring to a boil. Simmer for about 1 minute until the onion is cooked, then add the fried tofu. Pour in the beaten eggs.
8

Cover and simmer for 1–1 1/2 minutes, then turn off the heat. Serve the tofu katsu and sauce over bowls of rice. Garnish with mitsuba or pickled red ginger if desired.