Two-Colored Fluffy Scrambled Egg and Tofu Soboro Rice Bowl
cookpad.japan @cookpad_jp
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
Two-Colored Fluffy Scrambled Egg and Tofu Soboro Rice Bowl
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
Cooking Instructions
- 1
Combine the ★ ingredients. You can make the dashi stock by combining 2 tablespoons of water and a small amount of "Hondashi" soup stock.
- 2
In a pan, heat up the tofu while crushing it over medium heat to evaporate water. It sure contains a lot of water!
- 3
After crushing the tofu and simmering it for about 15 minutes, it will look like this. Yes, it looks like chicken soboro!
- 4
When it looks crumbly, add the ★ ingredients and sauté it until the liquid boils down and it is done.
- 5
This photo shows the dish made with a double batch of the seasonings, but the taste was too strong, so I modified the amount in the recipe.
- 6
In a container, crack the eggs, then add and mix the mayonnaise. I recommend making a 1 person portion of egg at a time (1 egg and 1 tablespoon mayonnaise).
- 7
Heat the oil in a skillet, add the egg mixture and cook until it is half way done. It will be placed on top of hot rice, so it will get cooked though. If you are adding in a bento box, cook until done!
- 8
Place the tofu and egg on a bowl of rice and it is done.
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