Two-Colored Fluffy Scrambled Egg and Tofu Soboro Rice Bowl

Two-Colored Fluffy Scrambled Egg and Tofu Soboro Rice Bowl

This is a no meat soboro rice bowl that is very healthy.
If you don't say anything, no one will know that it's made with tofu.
Enjoy eating the egg and tofu-soboro together.

Ingredients: 2-3 servings

1 block (300 g)
★ Japanese dashi stock
2 tablespoons
★ Soy sauce
2 tablespoons
★ Grated ginger
1/2 teaspoon
★ Mirin
1 tablespoon
★ Sugar
1 tablespoon
2 (3)
2 tablespoons (3 tablespoons)


1. Combine the ★ ingredients. You can make the dashi stock by combining 2 tablespoons of water and a small amount of "Hondashi" soup stock.
2. In a pan, heat up the tofu while crushing it over medium heat to evaporate water. It sure contains a lot of water!
3. After crushing the tofu and simmering it for about 15 minutes, it will look like this. Yes, it looks like chicken soboro!
4. When it looks crumbly, add the ★ ingredients and sauté it until the liquid boils down and it is done.
5. This photo shows the dish made with a double batch of the seasonings, but the taste was too strong, so I modified the amount in the recipe.
6. In a container, crack the eggs, then add and mix the mayonnaise. I recommend making a 1 person portion of egg at a time (1 egg and 1 tablespoon mayonnaise).
7. Heat the oil in a skillet, add the egg mixture and cook until it is half way done. It will be placed on top of hot rice, so it will get cooked though. If you are adding in a bento box, cook until done!
8. Place the tofu and egg on a bowl of rice and it is done.

Story Behind this Recipe

Meat soboro (crumbled topping) has lots of fat...
This soboro is made with tofu, but the texture is just like the chicken soboro.