Hello, meet again with Arenatani, today we will share another recipe, namely Tofu Soboro & Mushroom Rice Bowl which is definitely very delicious and easy to make. The manufacturing process takes about and can be served for . In addition to being delicious and delicious, this food is suitable for serving to friends and family at home. Now, rather than being curious, let’s make the recipe. Before the manufacturing process, we first prepare the necessary ingredients, if there are ingredients that are not understood, please open Google, okay? Okay, here are the ingredients that need to be prepared.
Ingredients for Tofu Soboro & Mushroom Rice Bowl
- 250 g Firm Tofu *crumbled
- 150 g Asian Mushrooms *Shimeji, Oyster Mushrooms, Shiitake, etc
- 1-2 Spring Onions *finely chopped, save some for topping
- 1 tablespoon Oil
- 2 servings warm Cooked Rice
- Crispy Chilli Oil *optional
- *Note: I added scrambled Egg in the above photo, and boiled Egg in the photo below
- Sauce
- 1 small piece Ginger *grated
- 1 clove Garlic *grated
- 1 tablespoon Sugar
- 1 tablespoon Soy Sauce
- 1 tablespoon Dark Soy Sauce *OR Soy Sauce
- 1 tablespoon Oyster Sauce
- 1 tablespoon Sake (Rice Wine) OR Water
- 1/4 teaspoon Chilli Flakes *OR as required
- 1/2 teaspoon Sesame Oil
Note: Now that the ingredients are ready, it’s time to try making it. We have prepared the steps in detail below. Make sure you follow them properly and correctly so that no mistakes occur.
Cooking Instructions for making Tofu Soboro & Mushroom Rice Bowl
1
Combine all the Sauce ingredients in a small bowl.
2
Crumble Firm Tofu. If you use Shimeji, cut off the bottom and tear into smaller pieces. If you use other Asian mushrooms, cut into small pieces. Finely chop up Spring Onion(s).
3
Prepare Egg(s) if you are going to add it. e.g Scrambled, Boiled, etc.
4
Heat Oil in a frying pan over medium heat, cook Shimeji (OR other Mushrooms). When softened, add the crumbled Firm Tofu, Spring Onion and the Sauce. Stir for a few minutes.
5
Half fill a bowl with warm Cooked Rice and cover it with the Tofu mixture and Egg (*optional), add some Crispy Chilli Oil, and enjoy.
6
*Note: The photo below is the same dish, but I forgot to save some chopped Spring Onion for topping, and I added Boiled Egg.
Well, that’s the recipe for Tofu Soboro & Mushroom Rice Bowl that we’ve discussed together. How about it? It’s easy to make, right? Now it’s time for you to get creative in the kitchen and create your own version of Tofu Soboro & Mushroom Rice Bowl. Don’t forget to share the results on social media. I’m really curious about your creations! Who knows, your recipe could be an inspiration for future recipes. Good luck and enjoy!
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