Rice with tofu, onion and wood mushroom dressing
1 serving
15 minutes
Rice with a dressing of tofu, onion, and wood mushrooms is a dish inspired by Japanese cuisine that combines the rich flavor of fried onions, the tenderness of tofu, and the depth of wood mushrooms. The wood mushrooms and seaweed infused with soy sauce aromas give the dish a distinctive umami note. The light airy texture of tofu harmonizes with caramelized onions, while the addition of an egg makes the dish hearty and enveloping. It’s a great option for a vegetarian dinner—light yet nutritious. The dish can be served on its own or alongside traditional Japanese sides. It embodies the philosophy of Japanese cuisine—balance of flavors, textures, and simplicity in preparation. An ideal choice for those who appreciate rich, natural flavors without unnecessary complexity.
1
Soak the seaweed and black wood ear mushroom (mu-er) in water for 30 minutes beforehand.
- Dried wood ear mushrooms: 1 piece
- Dried kelp (kombu): 1 tablespoon
2
Cook rice without spices and salt.
- Rice: 80 g
3
Cut the onion into large (very large) rings. Don't be afraid - it will be delicious. Sauté it well in oil with a spoon of soy sauce (Worcestershire or teriyaki is also good), then add diced tofu. Fry with the onion until a crust forms, shaking the pan occasionally.
- Onion: 1 piece
- Vegetable oil: 1 tablespoon
- Soy sauce: 3 tablespoons
- Tofu: 50 g
4
Add well-washed and chopped seaweed and mushroom to the onion and tofu. Pour in two tablespoons of sauce. Cook covered for 5-8 minutes, shaking occasionally.
- Dried wood ear mushrooms: 1 piece
- Dried kelp (kombu): 1 tablespoon
- Soy sauce: 3 tablespoons
5
Pour in the beaten egg. Stir until cooked.
- Chicken egg: 1 piece
6
Serve as a side dish, sprinkle with greens.
- Fresh herbs: to taste
