I thought of this needing to use up some tofu that was about to expire.I made this thinking "it's okay even if it isn't that filling as I'm only making it for myself - it's good for a diet after all". But it surprisingly did the trick, so I modified the recipe for two servings.Silken tofu has plenty of water-soluble potassium as well as vitamins B1 and B2.Be sure to drain the tofu, and use a non-stick frying pan.And it also depends on the mentsuyu used...Please enjoy it with mentsuyu of your choice, be it a sweet one, a thick one, or one with a strong bonito flakes flavor.If you want to make this more soupy, add more water and add a teaspoon of mentsuyu. Recipe by Shiyawashi

I wanted to make a tri-color soboro rice bowl, but I didn't have ground meat, so I used tofu instead. I've made mapo eggplant with tofu instead of ground meat with excellent results, so this recipe is an extension of that.It's important to keep cooking the tofu soboro until there is no moisture left! Otherwise, it will become watery once cooled. The tofu soboro keeps in the refrigerator for 2 to 3 days if you cook the moisture off properly, so use it later in other dishes or pack in a bento. Recipe by yaburie.

It doesn't quite have the light, fluffy texture of the sugar version, but when I'm being health-conscious I am happy with this.Marinate the chicken breasts in sake to tenderize. Recipe by Yuka030 mama

I make this often when I'm busy.You can just boil the ingredients together without pre-frying it if you like. For 2 servings. Recipe by jounday

I had a delicious combinations of ingredients on hand so I decided to indulge myself and mix them all together. I recommend you stir all the ingredients before you eat them up.-Since tofu and nametake mushrooms are cold, using hot rice makes the dish taste more delicious.-You can buy a soft-poached egg at a store, but you can easily make it. I used, but you can try other different recipes. For 1 serving. Recipe by Garumeri

I made this for lunch using the ingredients I found in the fridge. Very delicious. Recipe by Osakuntochiisan

Wanted to try something different, yet easy. I just sort of thought this up, based off some other recipes i like.I wanted to use ground chicken, but store bought ground, is usually to fine, and liquid. Plus i wanted to ramp up the flavor a little. It turned out really good. Didn't take too long, and the hardest part is cleaning the food processor!Now i am wondering if this process would work well with Indian, middle Eastern, Mexican, or any variety of other flavors.

I love ketchup and egg! So I combined the two to make a rice bowl.Microwave the cabbage if it's too hard or you prefer the leaves to be tender.Be careful not to overcook the egg. It's better when it's half cooked. Recipe by rie-tin

Meat soboro (crumbled topping) has lots of fat...This soboro is made with tofu, but the texture is just like the chicken soboro.The egg will be fluffy and delicious if you are careful not to overcook it or over agitate it. Recipe by Chibinaruko chan

I've been making oyako don this way forever. By stir-frying the ingredients, I think it comes out tasting a lot richer.Brown the chicken thigh meat, onion and Japanese leek on on surface. They'll be simmered later so there's no need to cook them through at that point.If you don't have any honey, use sugar or sugar syrup instead.Try not to beat the egg too much. I think it tastes creamier that way.If you don't like ginger, you can just take it out during the cooking process. For 2 to 3 servings. Recipe by Lesser Panda

I created this recipe because I wanted to make filling dish that doesn't use meat.The key is to cook the tofu well until the moisture is completely evaporated! Draining the tofu in ahead of time reduces the amount of cooking time, but it was troublesome for me, so I didn't bother doing it. Soboro by itself might taste strong, but eating with rice and vegetable make the taste perfect. Recipe by tawamiho

I was wondering how I could make easy rice bowls with the leftover ingredients at home. Adding tempura crumbs is my twist.I made dashi stock this time with dried bonito and konbu, but if you are busy just replace with dashi powder.Depending on the quantity of rice, there might be too much sauce. Adjust the quantity of sauce accordingly.Cook the eggs to your preference. Use tempura crumbs if you have any. Recipe by Keit3