Kitsune Rice Bowl with Curry Sauce and Fried Tofu

• 1 large Aburaage
• 1/2 large Onion
• 1 bowlful for each serving Plain cooked rice
• 400 ml Dashi stock
• 3 tbsp Soy sauce
• 3 tbsp Mirin
• 1 tsp Sugar
• 1 tsp Curry powder
• 1 Green peas or chopped green onion (if you have them)
• 1 tbsp Katakuriko

1. Pour boiling water over the aburaage to drain excess oil and cut into strips.
2. Cut the onion into 1 cm wedges.
3. Put 1 tablespoon of flour (not listed) into a plastic bag with the aburaage strips and shake to coat evenly.
4. Heat oil in a frying pan (you don't need oil if you're using a non-stick pan) and pan fry both sides of the aburaage lightly.
5. When both sides are browned, take the aburaage out of the pan.
6. Put the dashi stock in the empty frying pan and add the ingredients in the listed order.
7. Add the onion and aburaage and simmer until the onion is softened.
8. Add the katakuriko dissolved in and equal amount of water.
9. When it comes to a boil, it's done.

aburaage, onion, bowlful, stock, soy sauce, mirin, sugar, curry, green peas, katakuriko

Taken from cookpad.com/us/recipes/156739-kitsune-rice-bowl-with-curry-sauce-and-fried-tofu (may not work)