Eggy Tempura Crumbs and Cabbage Stir-fry Rice Bowl

• 2 servings Hot cooked rice
• 100 grams Silken tofu
• 5 leaves Cabbage
• 40 grams Tempura crumbs
• 2 Egg
• 1/2 tbsp Sesame oil
• 1 Nori seaweed flakes
• 150 ml Water
• 1/2 tsp Dashi stock granules
• 2 tbsp Soy sauce
• 1 tbsp Hon-mirin
• 1 tbsp Sugar

1. Dice the tofu into 1 cm cubes.
2. Slice the cabbage roughly.
3. Combine the sauce ingredients.
4. Heat sesame oil in a frying pan or sauce pan over medium heat.
5. Add the cabbage and fry.
6. After it has wilted, pour in the sauce ingredients.
7. Once it's boiled, add the tofu and tempura crumbs.
8. Simmer for about 5 minutes.
9. Taste first and pour in the beaten egg.
10. Cover and cook until the egg is soft cooked.
11. Turn the heat off.
12. Transfer onto the rice in a bowl and sprinkle on nori flakes if you like.
13. Serve.

rice, silken, cabbage, tempura crumbs, egg, sesame oil, water, granules, soy sauce, mirin, sugar

Taken from cookpad.com/us/recipes/156447-eggy-tempura-crumbs-and-cabbage-stir-fry-rice-bowl (may not work)