Japanese-Style Katsudon Rice Bowls | Recipe Cart | Recipe Cart

Ingredients

• 1/2 lb extra firm tofu
• ¼ tsp salt
• ¼ cup all purpose flour
• ½ tbsp + 1 tsp cornstarch
• ½ tsp baking powder
• ½ tsp sea salt
• ¼ cup room temp. water (, plus 2-3 tbsp more if needed)
• ½ cup japanese bread crumbs or panko bread crumbs (add more as needed)
• Neutral oil (for frying)
• 2 small pieces dried shiitake mushrooms
• 10 g dried kombu (, around 4x6-inch sheet)
• 2 cups hot water (or room temperature water (if soaking overnight))
• 1/2 cup vegan dashi/stock
• 1 large white onion (thinly sliced)
• 1-2 tbsp sugar (, adjust to desired sweetness)
• 1 tbsp mirin (or sake)
• 2 tbsp soy sauce
• 1/4 cup vegan just egg
• 2-3 cups steamed Japanese rice (for serving)
• Chopped spring onions and sesame seeds (for garnishing)