Kitsuné Rice Bowl with Curry Sauce and Fried Tofu

Kitsuné Rice Bowl with Curry Sauce and Fried Tofu

As long as you have some abura-age (deep fried flat tofu) and curry powder, you can make a curry rice bowl in no time.

Ingredients: 2 to 3 servings

1 large
1/2 large
Plain cooked rice
A bowlful for each serving
Dashi stock
◎ Soy sauce
3 tablespoons
◎ Mirin
3 tablespoons
◎ Sugar
1 teaspoon
◎ Curry powder
1 teaspoon
Green peas or chopped green onion (if you have them)
to taste
1 tablespoon


1. Pour boiling water over the aburaage to drain excess oil and cut into strips. Cut the onion into 1 cm wedges. Put 1 tablespoon of flour (not listed) into a plastic bag with the aburaage strips and shake to coat evenly. Heat oil in a frying pan (you don't need oil if you're using a non-stick pan) and pan fry both sides of the aburaage lightly.
2. When both sides are browned, take the aburaage out of the pan. Put the dashi stock in the empty frying pan and add the ◎ ingredients in the listed order. Add the onion and aburaage and simmer until the onion is softened. Add the katakuriko dissolved in and equal amount of water. When it comes to a boil, it's done.

Story Behind this Recipe

Fried bean curd cooked in a sweet-savory sauce on rice (called kitsune-don) is delicious and I love it, but I thought that in the summer months when appetites are lagging something spicy like this would be better. My husband really liked it so I decided to upload it here!