Rice Dishes

Tofu & Eggplant Donburi with Egg Sauce

Name: Tofu & Eggplant Donburi with Egg Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Cuisine: Korean
Ingredients: 50 g Tofu; 20 g Eggplant; 30 g Shiitake mushrooms; 10 g Onion; 15 g Egg; 200 g Cooked rice; 1 g Bonito flakes (topping); a little Cooking oil; 200 g Water; 1 g Dried kelp (dasima); 1 g Bonito flakes; 0.1 g Ground black pepper; 1 g Starch; 1 g Cheongju (rice wine); 1 g Sugar; 2 g Soy sauce; 18 g Starch slurry

두부달걀덮밥

Rice topped with crisp starch-coated tofu and eggplant and a silky dashi sauce of shiitake, onion and egg, finished with bonito flakes. Potassium-rich eggplant and mushrooms help flush out sodium, and bonito broth adds umami in place of salt.

📝 Step-by-Step Instructions

Simmer the kelp in cold water, remove it, turn off the heat and steep the bonito flakes to make the broth.

Tofu & Eggplant Donburi with Egg Sauce — step 1

Dice the tofu and eggplant, julienne the shiitake and onion, and beat the egg.

Tofu & Eggplant Donburi with Egg Sauce — step 2

Pat the tofu and eggplant dry, season with pepper, coat thinly with starch and pan-fry in oil.

Tofu & Eggplant Donburi with Egg Sauce — step 3

Add the rice wine, sugar and soy sauce to 1 cup of broth with the shiitake and onion and simmer to make the sauce.

Tofu & Eggplant Donburi with Egg Sauce — step 4

Pour in the beaten egg and stir until set, then add the starch slurry and simmer until thick.

Tofu & Eggplant Donburi with Egg Sauce — step 5

Put the rice in a bowl, add the sauce and top with the tofu, eggplant and bonito flakes.

Tofu & Eggplant Donburi with Egg Sauce — step 6

📊 Nutrition Facts (per serving)

669.4Calories (kcal)

19.35 gCarbs

3.91 gProtein

6.2 gFat

311.6 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.