Tofu To Niku Donburi
Submitted by jsekura
Japanese tofu and shrimp donburi rice bowl with scrambled eggs, shredded carrots, and scallions in a soy-sweet sauce. Fifteen minutes from stove to table. Quick, filling, and full of umami.
YIELD
3 servingsPREP
10 minCOOK
5 minREADY
15 minDonburi is Japan’s answer to “what’s for dinner when there’s no time to cook," and this version delivers in just 15 minutes.
Mashed tofu and shrimp (or crab) get stir-fried with shredded carrots, scallions, and parsley, then seasoned with soy sauce and a touch of sugar.
Beaten eggs get poured right over the top and cooked until just set, creating a soft, custardy layer that melts into the hot rice below.
Scoop it into a bowl over steamed rice and you’ve got a satisfying, protein-packed meal that feels like it came from a Japanese lunch counter.
Pro Tips
- Use firm tofu and mash it with a fork into small, crumbly pieces so it blends in with the other ingredients.
- Don’t overcook the eggs. Pour them over the mixture and let them set gently for a soft, silky finish rather than rubbery curds.
- Swap the shrimp for crab or surimi (crab blend) depending on what’s available and your budget.
- A drizzle of toasted sesame oil and a sprinkle of furikake on top takes this from good to outstanding.
Ingredients
Directions
Heat the oil and sauté all the vegetables until tender (3-4 minutes).
Mash the tofu with a fork.
Add the shrimp or crab, tofu, soy sauce and sugar to vegetables.
Mix well.
Cook until everything is heated.
Beat the eggs and pour over mixture.
Cook until eggs are done.
Serve in a bowl over rice.
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