Tofu Katsu Donburi

Name: Tofu Katsu Donburi
Yield: Serves 2 servings
Cuisine: American
Ingredients: 1 block (about 14 oz/400 grams) firm tofu; Salt and pepper, to taste; as needed All-purpose flour, eggs, and panko breadcrumbs,; 1/2 onion; 2 eggs (for simmering with the katsu); as needed Vegetable oil and sesame oil,; Mirin, to taste; 1 1/2 tablespoons sake; 1 1/2 tablespoons sugar; 1 1/2 tablespoons soy sauce; 3/4 cup dashi stock (180 ml); 1/2 onion; 1 egg; as needed Vegetable oil and sesame oil,; Mirin, to taste; 1 tablespoon sake; 1 tablespoon sugar; 1 tablespoon soy sauce; 1/2 cup dashi stock (120 ml); 1/2 block tofu

あんずぽんず @cook_40079014

This is a fluffy tofu katsu donburi made entirely with tofu.

Recipe background:
This katsu donburi uses tofu instead of meat, making it light, fluffy, and easy to eat.

This is a fluffy tofu katsu donburi made entirely with tofu.

Recipe background:
This katsu donburi uses tofu instead of meat, making it light, fluffy, and easy to eat.

あんずぽんず @cook_40079014

This is a fluffy tofu katsu donburi made entirely with tofu.

Recipe background:
This katsu donburi uses tofu instead of meat, making it light, fluffy, and easy to eat.

This is a fluffy tofu katsu donburi made entirely with tofu.

Recipe background:
This katsu donburi uses tofu instead of meat, making it light, fluffy, and easy to eat.

Saved

Ingredients

Serves 2 servings

1 block(about 14 oz/400 grams) firm tofu
Salt and pepper, to taste
as neededAll-purpose flour, eggs, and panko breadcrumbs,
1/2onion
2eggs (for simmering with the katsu)
as neededVegetable oil and sesame oil,
[Donburi Sauce]
Mirin, to taste
1 1/2 tablespoonssake
1 1/2 tablespoonssugar
1 1/2 tablespoonssoy sauce
3/4 cupdashi stock (180 ml)
= For 1 serving =
1/2onion
1egg
as neededVegetable oil and sesame oil,
[Sauce for 1 serving]
Mirin, to taste
1 tablespoonsake
1 tablespoonsugar
1 tablespoonsoy sauce
1/2 cupdashi stock (120 ml)
1/2 blocktofu

Saved

Steps

1

Add mirin and sake to a pot and bring to a boil. Add dashi stock, then soy sauce. Taste and add sugar as needed. Add thinly sliced onion and simmer until the onion is tender and flavorful.
2

Cut the drained tofu in half horizontally to make two slices. Season with salt and pepper. Coat each piece in flour, then egg, then panko breadcrumbs. Fry in oil mixed with sesame oil until golden brown.
3

Once the tofu is golden and crispy on both sides, remove and cut into bite-sized pieces. Lightly beat the eggs with chopsticks (about twice).
4

Scoop cooked rice into a bowl. Pour the donburi sauce for one serving into a small saucepan and bring to a boil. (It tastes best when made one serving at a time.)
5

Add the tofu katsu to the boiling sauce. Immediately pour just the egg whites over the katsu. When the whites start to set, add the yolks, cover, and steam over high heat for about 30 seconds until done.
6

Top with nori seaweed or green onions if you like, and enjoy!