Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   First, press 400 grams of firm tofu for at least 20 minutes to remove excess water, then slice it into eight equal slabs.

2. 2

   Next, prepare the miso marinade by whisking together 3 tablespoons of white miso paste, 1 tablespoon of mirin, 1 tablespoon of sake, and 1 teaspoon of soy sauce in a shallow dish, then immerse the pressed tofu slabs in the marinade, ensuring they are fully coated, and refrigerate for 30 minutes.

3. 3

   While the tofu marinates, peel and julienne 150 grams of daikon radish and 50 grams of carrot into thin strips, then combine them in a bowl.

4. 4

   For the quick pickle, heat 1/4 cup of rice vinegar, 1 tablespoon of sugar, 1/2 teaspoon of salt, and 1/4 cup of water in a small saucepan until the sugar and salt dissolve, then pour the warm liquid over the julienned vegetables and set aside to cool.

5. 5

   After the tofu has marinated, heat 1 tablespoon of neutral oil in a non-stick pan over medium heat and pan-fry the marinated tofu for 3-4 minutes per side until golden brown and slightly caramelized.

6. 6

   To serve, divide 4 cups of cooked short-grain rice among four bowls, top each with two pieces of pan-fried miso tofu, and spoon a generous amount of the quick-pickled daikon and carrot mixture alongside.

7. 7

   Finally, garnish each donburi with 2 tablespoons of chopped scallions and 1 teaspoon of toasted sesame seeds before serving immediately.