Tofu and Egg Rice Bowl (Dubu Dalgyal Deopbap)

Steps

Translated from the Korean original. Amounts are as in the original recipe.

1. Boil the dried kelp in cold water and remove it, turn off the heat, and steep the bonito flakes to make the broth.
2. Cube the tofu and eggplant, julienne the shiitake mushrooms and onion, and beat the egg well.
3. Remove the moisture from the tofu and eggplant, season with ground black pepper, coat thinly with starch, and grill in a pan with cooking oil, then remove.
4. Add the rice wine, sugar and soy sauce to the broth (1 cup), add the shiitake mushrooms and onion, and simmer to make the rice bowl sauce.
5. Pour in the beaten egg and stir until cooked, then add the starch slurry and boil until thick.
6. Put the rice in a bowl, pour over the rice bowl sauce, and finish with the tofu, eggplant and bonito flakes on top.