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1
To make the tofu soboro (scrambled tofu), wrap the tofu in thick layers of paper towels, place on a heatproof dish, and microwave for 2 minutes at 500 W.
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2
Put the tofu in the paper towels on a sieve or colander and let cool.
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3
When it has cooled, press with both hands over the paper towels to squeeze out the water thoroughly, unwrap and crumble the tofu with your hands.
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4
Heat sesame oil in a frying pan, add the crumbled tofu and cook over medium heat, stirring constantly with a whisk until crumbly.
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5
When the moisture has evaporated and it resembles crumbled ground meat, add the remaining flavoring ingredients and continue to cook by stirring with a whisk.
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6
When all the moisture has evaporated, it's done!
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7
Transfer to a plate.
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8
To make the iri tamago (fluffy scrambled eggs), beat an egg with chopsticks, add the condiments and water, and mix well.
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9
Put the egg mixture into a small pan and heat.
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10
When it starts to bubble, turn the heat down to low, and cook while stirring constantly with a whisk.
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11
When it's fluffy and crumbly, turn the heat off and transfer immediately to a plate.
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12
To make the komatsuna namul, wash the komatsuna well, place on a plate so half of the greens are facing one way and the other half the other way, and wrap with cling film.
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13
Microwave for 90 seconds at 500 W.
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14
Remove the cling film and cool.
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15
When it has cooled, squeeze out the moisture with your hands, and chop into 5 mm pieces.
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16
Put the chopped komatsuna and ingredients in a bowl with the ground sesame seeds, and mix well.
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Serve hot rice into a bowl, top neatly with the tofu soboro, iri tamago, and komatsuna, and it's done!
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18
You could sprinkle the leftover tofu soboro over simmered kabocha squash, simmered daikon radish and in many other dishes.
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19
It's a great extra something to have if you need another item to place in your bento.
