Kinugasa-don
A Kyoto-born rice bowl of abura-age and green onion simmered in a sweet-savory dashi and bound with soft egg. It looks just like oyakodon, but is meat-free, cheap and quick.
Ingredients
- Cooked rice1 large bowl
- Abura-age (fried tofu)1 sheet
- Green onion (kujo negi)2
- Eggs2
- Dashi stock100ml
- Soy sauce1 tbsp
- Mirin1 tbsp
- Sugar1 tsp
Directions
- Pour hot water over the abura-age to remove oil and cut into strips. Cut the green onion diagonally into 3cm pieces.
- In a small pan (or oyakodon pan), bring the dashi, soy sauce, mirin and sugar to a boil.
- Add the abura-age and simmer for 2-3 minutes to soak up the flavor.
- Scatter the green onion and pour in two-thirds of the beaten egg.
- Once it starts to soft-set, pour in the rest of the egg and turn off the heat at your preferred doneness (carryover heat finishes it soft).
- Gently slide it, broth and all, over a bowl of rice.
- Variation: a sprinkle of shichimi or sansho pepper makes it a great after-drinks finisher too.