Kitsune Don -- Simmered Aburaage Rice Bowl

• 1 Aburaage
• 1 Green onion
• 200 ml Dashi stock
• 1 tbsp and 1 teaspoon Soy sauce
• 1 tbsp Sake
• 1 tbsp Mirin
• 1 tsp Sugar
• 1 Sansho pepper
• 2 small bowls Hot cooked rice

1. I use slightly thicker aburaage than normal.
2. Pour the boiled water in a bowl and put in the aburaage.
3. Shake gently and drain the excess oil from the aburaage.
4. Squeeze out the excess water when it has cooled enough to handle.
5. Fold in half and cut horizontally.
6. Unfold the aburaage, stack, and cut into 1.5 cm widths.
7. Slice the green onion diagonally.
8. Heat the dashi stock and the ingredients and bring to the boil.
9. Add the aburaage and simmer.
10. When the sauce has reduced, add the green onion.
11. After bringing to the boil, turn off the heat.
12. Transfer to a bowl of rice.
13. Pour over the leftover sauce in the pan and sprinkle some sansho pepper to season.

aburaage, green onion, stock, soy sauce, sake, mirin, sugar, sansho pepper, rice

Taken from cookpad.com/us/recipes/142734-kitsune-don-simmered-aburaage-rice-bowl (may not work)