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Shrimp and Tofu Donburi
I adapted this recipe from a mixed tempura donburi, substituting fresh shrimp and tofu without the tempura batter. The result is a healthier, and still very tasty, dish that our whole family really enjoys. You can use chicken or salmon in place of the shrimp, and it is equally delicious! Donburi's are wonderful cold weather food. The combination of warm rice, egg, and sweet and salty sauce is just irresistible. Ingredients
- 8 oz shrimp, shelled and cleaned
- 8 oz package of Tofu, cut into 1 inch cubes
- 1 medium onion, cut in half and thinly sliced
- 3 eggs
- 1/2 cup mirin
- 1/2 cup dashi stock (fish stock made from granules you can buy at any asian store and follow the directions, or substitute chicken stock)
- 6 Tbsp soy sauce
- 1 Tbsp sugar
- 6-8 cups cooked white or brown rice (we usually use a 50/50 blend of brown and white short grain rice)
Directions
- In a large saute pan (with lid) put in the mirin, dashi stock, soy sauce, and sugar and bring to a boil, then add sliced onions, cover and reduce to simmer.
- After 7 minutes, add the shelled shrimp and tofu and cook 2-3 minutes covered. Add the eggs, stirring to break the yolks and distribute evenly, cover, and cook for another 3 minutes until sauce thickens with the egg. Remove from heat.
- Put 1 1/2 to 2 cups of rice in each serving bowl and spoon a quarter of the donburi mixture over the rice. Serve while hot.
- For a vegetarian version, double the tofu and leave out the shrimp. You can also cook with egg white instead of whole eggs and it is still delicious.
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Reviews
Having grown up in a Japanese-American family, I love donburri! The shrimp and tofu go nicely together in this one. If you buy flavorful shrimp, the sauce on this is mild so the flavor of the shrimp really shines through.
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