Warm the rice, and add 1 serving's worth (about 100 g) to a each bowl.
Wrap the silken tofu in paper towels, place in a container, and microwave for about 2 minutes to drain off the excess water.
While the tofu is microwaving, crack open the eggs in a bowl and lightly beat.
Cut the tofu into appropriate sizes. Add sesame oil to a non-stick frying pan and cook the tofu on medium heat.
Once the tofu has browned, add the mentsuyu and water, and turn up the heat to high. Bring to a boil.
Add the beaten egg and cook until it's soft set. Add half of the egg onto the each rice, letting it cooked through with the residual heat. Top with sansho pepper and it's complete.
One serving is shown in the profile picture, decorated with green onions for color.
Story Behind this Recipe
I thought of this needing to use up some tofu that was about to expire. I made this thinking "it's okay even if it isn't that filling as I'm only making it for myself - it's good for a diet after all". But it surprisingly did the trick, so I modified the recipe for two servings. Silken tofu has plenty of water-soluble potassium as well as vitamins B1 and B2.
Be sure to drain the tofu, and use a non-stick frying pan. And it also depends on the mentsuyu used... Please enjoy it with mentsuyu of your choice, be it a sweet one, a thick one, or one with a strong bonito flakes flavor. If you want to make this more soupy, add more water and add a teaspoon of mentsuyu.