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Tofu Oyakodon

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes


  • 1 tablespoon miso paste
  • 2 tablespoons soy sauce
  • 1 small onion halved and sliced thin
  • 1 14- oz block tofu crumbled
  • 3 eggs


  • Dissolve the miso paste in 1 cup of hot water. Bring the miso mixture to a boil in a medium skillet along with the soy sauce. Add the sliced onion to the pan, then the crumbled tofu on top. Lower heat to medium and let onions and tofu simmer for 10 minutes.
  • Beat eggs gently for a few seconds so that yolks are broken up but egg whites are still visible. Drizzle 3/4 of the eggs over the tofu mixture, cover and cook for 1-2 minutes. Drizzle the rest of the eggs over and cook for another minute until just barely set. Serve immediately over rice or toast.


Adapted from the lovely Cynthia.

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