Kabayaki Tofu on Rice

Rice topped with pan-fried pork and tofu patties covered in a sweet and savory soy-based sauce. Enjoy!

Kabayaki Tofu on Rice
Photographed by Takeshi Noguchi


Recipe by
Makiko Oda

Average

Vegetables

Beans & Tofu

Quick

459kcal

15minutes

Ingredients (Serves 2)

  • 1/2 block momendofu
  • 80 g ground pork (lean)
  • 2 tbsp panko breadcrumbs
  • 1 sheet nori
  • 4-6 shishito peppers
  • [A]

    • 1 1/2 tbsp mirin
    • 1 1/2 tbsp soy sauce
    • 1 1/2 tbsp water
  • 300 g cooked rice
  • Sansho pepper, as desired
  • A pinch of salt
  • 1/2 tsp potato starch
  • 1/2 tbsp vegetable oil

Directions

1

Cut the tofu into 3-4 pieces. Wrap in paper towels and squeeze out excess water. Place in a bowl.

2

Add pork, panko and salt to the bowl. Knead thoroughly and divide into two portions.

3

Cut the nori in half. Sprinkle potato starch on one side of each piece. Spread the tofu mixture evenly over the dusted sides.

4

Heat the vegetable oil in a frying pan. Sauté the shishito peppers and remove. Place the tofu patties nori-side down in the pan. Once the tofu patties have meshed with the nori, turn them over and fry until golden brown. Combine the [A] ingredients, and drizzle over the patties in a circular motion to thoroughly coat.

5

Cut each tofu patty into three pieces. Divide the rice into individual bowls, and top with the patties. Further top with shishito peppers, and sprinkle with sansho pepper.