Kitsune Donburi

Kitsune Donburi

While the name “Kitsune-Donburi” has the word “fox” in it, you can rest assured that no fox has been harmed in the process of making this traditional Japanese dish. The Kitsune Donburi consists of a rice bowl topped with fried bean curd and egg, cooked in a savory sauce. If you have a rice cooker at home, this dish can be one of the easiest yet most deliciously comforting food you can prepare, even for dinner after a long day!


Ingredients (serves 2):


1.8 oz. fried bean curd (not seasoned)

2 green onions

1/2 cup ichiban dashi or 1/2 tsp. dashinomoto + 1/2 cup water

1 Tbsp. sake (rice wine)

1 Tbsp. mirin (Japanese sweet rice wine)

1 Tbsp. light brown sugar

1 Tbsp. soy sauce

3 eggs

2-1/2 cups cooked short or medium grain white or brown rice





1. Fill a frying pan with water half way up, bring to a boil and cook the fried bean curd for 2 minutes to remove excess oil. Drain and set aside to cool.


2. Slice the green onions diagonally into 2 inch length pieces.


3. When fried bean curds are cool enough to handle, cut into 1/2”x 2-1/2” strips.


4. In a separate pan, place dashi, sake, mirin, brown sugar, soy sauce and fried bean curd strips. Bring to a boil, then reduce to medium heat and cook for 3 minutes. Add the green onions to the pan.


5. Lightly beat the eggs in a bowl. Pour 2/3 of the beaten egg evenly over the fried bean curd mixture. Cook until the egg coagulates (about a minute).


6. Pour the remaining egg into the mixture. When the egg starts to coagulate, in about 30 seconds, turn the heat off. Cover with a lid and allow to set for one minute.


7. Fill serving bowls with warmed rice. Top with fried bean curd omelet and drizzle with sauce to your preference. Enjoy!


Recipe courtesy of Zojirushi America Corporation.




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