Tofu Breakfast Bowl

Silken tofu served cold with katsuobushi, grated ginger, and a drizzle of soy sauce for a light morning meal.

Ingredients

• 500g large prawns
• 400g ramen noodles
• 2 tsp grated fresh ginger
• 1/2 tsp wasabi paste
• 2 tbsp neutral vegetable oil
• 2 shiitake mushrooms, chopped
• a handful of fresh shiso leaves, chopped
• mirin, for serving
• 2 cups dashi stock
• 1/2 tsp cracked black pepper

Instructions

1. 1

   Gather and prep the panko breadcrumbs and sushi-grade tuna, measuring everything out so it is ready to go.

2. 2

   Heat neutral vegetable oil in a non-stick pan over medium heat until warm but not smoking.

3. 3

   Add the minced garlic and shiitake mushrooms, cooking gently until softened, about 3-4 minutes.

4. 4

   Stir in the sushi-grade tuna, season with white sesame seeds, and cook until just done, about 0 mins.

5. 5

   Warm the panko breadcrumbs alongside, turning once, until heated through and lightly toasted.

6. 6

   Plate the panko breadcrumbs and spoon the cooked mixture over the top.

7. 7

   Drizzle with bonito flakes and finish with a sprinkle of chives.

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