Tofu to niku donburi
3 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | ounces | Tofu (2 squares) |
| 2 | Carrots, shredded | |
| 2 | Green onions, chopped fine | |
| ½ | cup | Parsley, chopped fine |
| 2 | Eggs | |
| 8 | ounces | Shrimp, crab, or crab blend (or less) |
| 2 | tablespoons | Oil (for frying) |
| 3 | tablespoons | Soy sauce |
| 2 | teaspoons | Sugar |
Directions
Heat the oil and saute all the vegetables until tender (3-4 minutes).
Mash the tofu with a fork.
Add the shrimp or crab, tofu, soy sauce and sugar to vegetables. Mix well. Cook until everything is heated. Beat the eggs and pour over mixture. Cook until eggs are done. Serve in a bowl over rice.
NOTES:
* A Japanese tofu recipe with meat -- This recipe is originally from Japanese Country Cookbook by Russ Rudzinski. This is our version of the recipe. The grated carrots give it a very nice flavor. Yield: serves 3-4.
* This recipe can be made with beef, chicken, or pork instead of shrimp or crab.
: Difficulty: easy.
: Time: 10 minutes.
: Precision: no need to measure.
: Aviva Garrett
: Excelan, Inc., San Jose
: ucbvax!mtxinu!excelan!aviva
: Aviva Garrett
: Excelan, Inc., San Jose, CA
: ucbvax!mtxinu!excelan!aviva
: Copyright (C) 1986 USENET Community Trust