Tofu & egg rice bowl

Steps

1. Put kombu and dried shiitake mushrooms in a large bottle. Then, add water. Soak for at least 2 hours.
2. Turn on the heat to medium low and slowly bring it to a bare simmer, about 10 minutes, skimming the foam from the surface.
3. Just before the dashi starts boiling, remove the kombu and shiitake from the pot. Turn off the heat and strain through a sieve.
4. In the wok add dashi, soy sauce, mirin and sugar. Stir to dissolve the sugar. Add the onion, spring onion whites, garlic and tofu.
5. Let the tofu soak up the broth for a minute or two. Flip the tofu cubes once so the soaked side is now up. Add the carrot and mushrooms.
6. Bring the ingredients in the frying pan to a simmer over medium heat. Cover, reduce the heat to medium low, and simmer for 3 minutes.
7. Meanwhile, beat eggs. Uncover and check that the broth is actively simmering. Drizzle a thin stream of egg in a spiral pattern over the tofu.
8. Sprinkle with the spring onion greens. Cover and cook for 30–60 seconds, until the egg whites are just set but the yolks are still slightly glossy.
9. Divide cooked rice among four bowls. Add the tofu and egg over the rice and drizzle with broth. Sprinkle with shichimi.