For me, there’s no comfort food like japanese food, and Domburi is the ultimate in comfy home cooking. I really miss this one restaurant in Kanazawa that had, hands down, the best Katsudon I ever ate. Katsudon combines fried what have you(chicken or pork most likely) with an oniony, sticky, kinda sweet yellow mixture over hot rice. It’s so amazingly good that I had to make a vegan version. I used tempeh this time, but pressed slices of tofu work equally well.

Panko-fried Tempeh:
1/2 block of tempeh, cut into slices
1 cup unflavored soymilk
1/4 cup potato starch or egg replacer
1 cup panko bread crumbs
2 TB furikakke
Enough oil for frying

1.) Preheat a pan with the oil in it over medium heat.
2.) Pour the soymilk into a small bowl, and add the potato starch little by little, whisking until it is a thick, sticky consistency.
3.) Combine the panko crumbs and furikakke in a separate bowl
4.) Dip each strip into the soymilk mixture, then roll it in the breadcrumbs until it is completely covered.
5.) Place each coated strip into the preheated pan, frying on both sides until it is an even golden color.
6.) Put aside to cool on a paper towel-covered plate.

Domburi:
1 cup sticky rice, uncooked
1 small onion
Olive oil
4 TB water or kombu broth
4 TB soy sauce + a little extra
2 TB mirin
1 tsp white or sweet miso
6 oz silken tofu
1/2 tsp rice wine vinegar
1/4 cup nutritional yeast
1/2 tsp ginger powder
1/2 tsp curry powder

1.) If you are a super cool guy, you use your fancy rice cooker to cook the rice, otherwise, cook it in a pot.

2.) If you want to use kombu broth instead of water(not a big deal if you don’t, since it’s only 4 Tablespoons) boil 4 cups of water with one piece of Kombu in it, then turn it down and simmer for 5-10 minutes.

3.) Heat a pan with olive oil in it over medium heat. Slice the onion into thin strips and fry until relatively soft.
4.) Add the water, soy sauce, mirin, and miso to the pan, and simmer until the onion is extremely tender.

5.) While simmering, combine silken tofu, vinegar, extra soy sauce, nutritional yeast, ginger, and curry in a blender or food processor until smooth. Add to onion mixture and simmer for 5 minutes, stirring constantly.
6.) Spoon rice into serving bowls and top with onion mixture and fried tempeh. You can garnish with strips of nori or spring onions for a prettier domburi.

I meant to take a picture of a cute rescued animal for the end of each post, but I forgot this time, so it’s going to be a picture of my rescued kitty, Baxter.

Perfect, no?