Japanese · Dinner
Deep Fried Shrimp Rice Bowl
Crisp panko-coated tofu cubes deep fried and piled over seasoned Japanese rice with shredded cabbage, drizzled with a tangy-sweet tonkatsu-style sauce and kewpie-style mayonnaise, finished with scallion and toasted sesame seeds. A vegetable-forward take on katsu-don style bowls, crunchy exterior against soft rice and tender tofu.
$4
15 minsPrep
15 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
681Calories
24.8gProtein
36.5gFat
67.8gCarbs
10.1gSugar
5.7gFiber
1013mgSodium
193mgChol
5.8gSat Fat
520mgPotassium
215mgCalcium
4.7mgIron
0.4mcgVitamin B12
21mgVitamin C
Goes well with
Japanese lager beer
local
Ramune (Japanese lemon-lime soda)
international
gluten-free-adaptable
high-fiber
rich-umami
thirty-min-meals
Instructions
1
Prep
Press the tofu slabs between paper towels for 5 minutes to remove excess moisture, then pat dry and season lightly with salt.
2
Dredge
Coat each tofu slab in flour, then beaten egg, then press into panko breadcrumbs until fully coated on all sides.
3
Fry
Heat vegetable oil in a small deep pot to 350°F (175°C). Fry tofu slabs 3 minutes per side until deep golden brown and crisp.
4
Drain
Lift fried tofu onto a wire rack and rest for 2 minutes to set the crust. Thinly slice the scallion.
5
Build
Spoon rice into a bowl, scatter shredded cabbage over half the surface, arrange tofu strips on top.
6
Plate
Drizzle tonkatsu-style sauce and mayonnaise over the tofu, scatter scallion and sesame seeds on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz314g firm tofu, pressed and cut into 4 slabs
- 1/2 cup60g all-purpose flour
- 22 eggs, beaten
- 1 cup50g panko breadcrumbs
- 1 1/2 cup360ml vegetable oil, for deep frying
- 1 1/2 cup280g cooked short-grain white rice
- 2 cup140g cabbage
- 4 tbsp60g bbq sauce mixed with 1 tsp soy sauce and 1/2 tsp sugar, to simulate tonkatsu sauce
- 2 tbsp28g mayonnaise
- 22 scallion
- 2 tsp2 tsp sesame seeds
- 2 pinch2 pinch salt
