Tofu Katsu Donburi

Ingredients

• 200 g firm tofu
• ½ cup panko breadcrumbs
• ¼ cup all-purpose flour
• 1 egg
• 2 tablespoons vegetable oil
• 2 cups cooked short‑grain rice
• 2 tablespoons soy sauce
• 1 tablespoon mirin
• ½ cup dashi stock
• 1 teaspoon sugar
• 2 stalks scallions

Instructions

1. 1

   Press the tofu to remove excess moisture, then cut into two 1‑inch thick slabs and slice each slab into two rectangular pieces.

2. 2

   Set up a breading station: place flour in one bowl, beat the egg in a second bowl, and spread panko in a third bowl; dip each tofu piece first in flour, then egg, then panko, pressing gently to adhere.

3. 3

   Heat the oil in a non‑stick skillet over medium‑high heat and fry the tofu cutlets 2‑3 minutes per side until golden and crisp; transfer to a paper‑towel‑lined plate.

4. 4

   In a small saucepan combine dashi, soy sauce, mirin, and sugar; bring to a gentle simmer and cook 2 minutes.

5. 5

   Add the fried tofu cutlets to the simmering broth and spoon the sauce over them; let them heat through for 1 minute.

6. 6

   Divide the cooked rice between two bowls, top with the tofu cutlets and broth, and garnish with sliced scallions.