Eggy Tempura Crumbs and Cabbage Stir-fry Rice Bowl

Eggy Tempura Crumbs and Cabbage Stir-fry Rice Bowl

I gathered up all the leftovers in my fridge and seasoned with a sweet and savory sauce.

Ingredients: 2 servings

Hot cooked rice
2 servings
Silken tofu
About 100 g
About 5 leaves
Tempura crumbs
40 g
Sesame oil
1/2 tablespoon
Nori seaweed flakes
To taste
150 ml
Dashi stock granules
1/2 teaspoon
Soy sauce
2 tablespoons
1 tablespoon
1 tablespoon


1. Dice the tofu into 1 cm cubes. Slice the cabbage roughly. Combine the sauce ingredients.
2. Heat sesame oil in a frying pan or sauce pan over medium heat. Add the cabbage and fry. After it has wilted, pour in the sauce ingredients.
3. Once it's boiled, add the tofu and tempura crumbs. Simmer for about 5 minutes. Taste first and pour in the beaten egg. Cover and cook until the egg is soft cooked. Turn the heat off.
4. Transfer onto the rice in a bowl and sprinkle on nori flakes if you like. Serve.

Story Behind this Recipe

A recipe from a cookbook inspired me to prepare this dish. I often make egg rice bowls with leftover vegetables. The result was healthy and tasty.