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



Beans & Tofu




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



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


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


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


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.


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.