Tofu and Egg Donburi

It is Donburi again! This time I used tofu instead of meat. Also, instead of deep frying the tofu(see Chicken Donburi recipe here), I pan fried them. The sweet soy sauce broth is soaked up by the rice and definitely increases your appetite!


Ingredients
* 3 cups short grain rice
* 1 cup dashi broth
* 1/4 cup soy sauce
* 2 tablspoons sugar
* 2 tablespoons mirin
* 1 block of tofu, cut into cubes
* 1 cup onion, thin sliced
* 4 eggs, beaten

Directions
1) Mix dashi broth, soy sauce, sugar and mirin in a bowl. Heat broth in a skillet until the sugar dissolves. Under low heat, add the tofu and onion. Cook for 3-5 minutes, then add in beaten egg, stir in.
2) In the meantime, have read steamed rice in a deep bow. When the egg has set, in about 50 seconds, slip the mixture over the rice.

Chinese-style Stuffed Pepper

When I was still living with my parents, they would make this stuffed pepper all the time. You can find them at Dim Sum restaurants and at street food venders. The peppers are stuffed with minced fish and shrimp, then pan fried. This time, I used minced fish, which I got from the Asian grocery store. It is very easy to make. You can buy some white fish and put into the food processor to minced to paste, then add salt.



Ingredients
* 3 pepper (yellow, red, and orange each)
* 1 cup minced fish paste
* 3 tablespoon oil
* 3 tablespoon oyster sauce
* 2 teaspoon sugar
* 1/4 cup water
* 2 teaspoon corn starch

Directions
1) Wash and dry the peppers, cut into half, remove seeds and the white lining inside. Cut the pepper into pieces, square or rectangular shapes as desired.
2) Using a knife, spread the fish paste on the pepper.
3) Heat a skillet with oil in medium heat. Gently lay the stuffed peppers on the pan with the paste facing down for 2-3 minutes until light yellow brown. Turn the peppers to the other side and fry for another 2 mins or turn brown.
4) Transfer the cooked stuffed peppers onto large flat plates lined with kitchen paper to absorb the oil.
5) To prepare the sauce, mix the rest of the ingredients in a bowl. Pour the oyster sauce mix into the skillet, stir well till thicken. Pour sauce on pepper.

Chicken Donburi

Outside of eating sushi, I love to have donburi, Japanese rice bowl. This dish is usually served with crispy pork cutlets and a flavorful broth. This time, I used chicken tenders instead of pork and baked the breaded chicken instead of deep frying them. It was equally delicious.


Ingredients
* 3 cups cooked short grain rice
* 8 piece chicken tender
* salt and pepper
* 1 medium onion, sliced thin
* 3-4 eggs, beaten

Coating
* 3 tablespoons flour
* 1 egg, beaten
* 1 cup panko bread crumbs

Broth
*1 cup dashi broth or water
* 1/4 cup soy sauce
* 1/4 cup sugar
* 1/4 cup mirin

Directions
1) Turn oven to 375F.
2) Trim off excess fat from the chicken tenden, pat dry, and sprinkle both sides with salt and pepper. Dust the fillets first with flour, then dip in the beaten egg, and coat evenly with breadcrumbs. Bake breaded chicken in oven for 20 mins or internal temperature to 165F.
3) Mix the broth ingredients in a bowl. Heat the broth in a skillet and bring to boil. Add the onion and cook over medium heat for 2 minutes, or until tender. Pour the beaten eggs into the skillet and stir gently. Pour steamed rice in a deep bowl, then pour the egg broth mix over the rice. Put the crusted chicken tender on top of rice. Serve hot.