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New recipe! Japanese-Style Katsudon—crispy tofu katsu simmered in a sweet and savoury sauce with sautéed onions and mushrooms on a bed of steamed Japanese rice. Who wants the other bowl? ? Get the recipe below! Katsudon also usually contains egg that’s cooked with the sauce but I still really enjoyed this with just the tofu, onions, and mushrooms! Plus I love how well the tofu absorbs the sauce, that really makes a huge difference?? Japanese-Style Katsudon Rice Bowls
Makes 2 bowls
Ingredients
1 240g block extra firm tofu
¼ tsp salt, or to taste
Canola oil, for frying
1 red or white onion, thinly sliced
Canola oil, for frying
2-3 cups steamed Japanese rice, for serving
Chopped spring onions and sesame seeds, for garnishing
Batter
¼ cup all purpose flour
½ tbsp + 1 tsp cornstarch
½ tsp baking powder
½ tsp sea salt
¼ cup room temp. water
Breading
½ cup japanese bread crumbs, or more as needed
Sauce
3 dried shiitake mushrooms, soaked in 1 cup hot water
2 tbsp cane sugar
2 tbsp soy sauce
Steps
1. Soak the dried mushrooms in hot water for 10 to 15 minutes. Do not discard the water. Slice the mushrooms and set aside along with the water.
2. Drain water from the tofu by wrapping it in a paper towel and then placing a heavy flat surface (a board or plate) on top. Leave for 15 minutes until water has been absorbed by the towel.
3. Slice the tofu into ½ -inch thick square slabs. You may be able to slice one tofu into 3 slabs, depending on the thickness of your tofu. Season with ¼ tsp salt.
4. Prepare the batter by mixing all the ingredients until smooth. In another plate or tray, add the breadcrumbs. (Recipe continued in blog post)
Recipe continued on www.thefoodietakesflight.com
Direct recipe link ?? www.thefoodietakesflight.com/post/japanese-style-katsudon-rice-bowls .
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