Simmer the onion and abura-age in a saucepan with dashi stock. Add the seasonings.
Sprinkle the tempura crumbs over the rice in a bowl.
Add the green onion and pour over the beaten eggs (pour in the beaten egg in two batches).
Transfer onto the rice. Done.
Story Behind this Recipe
I was wondering how I could make easy rice bowls with the leftover ingredients at home. Adding tempura crumbs is my twist.
I made dashi stock this time with dried bonito and konbu, but if you are busy just replace with dashi powder. Depending on the quantity of rice, there might be too much sauce. Adjust the quantity of sauce accordingly. Cook the eggs to your preference. Use tempura crumbs if you have any.