Kitsune Rice Bowl with Curry Sauce and Fried Tofu Recipe

Name: Kitsune Rice Bowl with Curry Sauce and Fried Tofu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large Aburaage; 1/2 large Onion; 1 bowlful for each serving Plain cooked rice; 400 ml Dashi stock; 3 tbsp Soy sauce; 3 tbsp Mirin; 1 tsp Sugar; 1 tsp Curry powder; 1 Green peas or chopped green onion (if you have them); 1 tbsp Katakuriko

Servings: persons

1 large Aburaage
1/2 large Onion
1 bowlful for each serving Plain cooked rice
400 ml Dashi stock
3 tbsp Soy sauce
3 tbsp Mirin
1 tsp Sugar
1 tsp Curry powder
1 Green peas or chopped green onion (if you have them)
1 tbsp Katakuriko

1
Pour boiling water over the aburaage to drain excess oil and cut into strips.
2
Cut the onion into 1 cm wedges.
3
Put 1 tablespoon of flour (not listed) into a plastic bag with the aburaage strips and shake to coat evenly.
4
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.
5
When both sides are browned, take the aburaage out of the pan.
6
Put the dashi stock in the empty frying pan and add the ingredients in the listed order.
7
Add the onion and aburaage and simmer until the onion is softened.
8
Add the katakuriko dissolved in and equal amount of water.
9
When it comes to a boil, it's done.

122

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 large Aburaage, 1/2 large Onion, 1 bowlful for each serving Plain cooked rice, 400 ml Dashi stock, and more.

Yes, Kitsune Rice Bowl with Curry Sauce and Fried Tofu falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Kitsune Rice Bowl with Curry Sauce and Fried Tofu

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