Tofu Donburry

This is a delicious and filling Japanese dish.

First, create sauce by mixing soy sauce (or, i like to use Braggs liquid aminos, it tastes like soy souce but is good for you), some sweet liquid (i think the japanese sauce includes some rice wine but last night i used sparkling pear cider and it was good, you could also use white grape juice, apple juice, maybe some honey, whatever), and sliced ginger (this can be fresh, but traditionally would be pickled)

Steam rice (make as much as you'd need to serve each guest about half a bowl full of rice)

slice but keep separated:

Red Peppers
Onion
Carrots
Mushrooms
Tofu

Then layer in a large pan, in the following order: onion (bottom), carrots, red peppers, mushrooms, then tofu
(again use portions suitable for the amount of people you are serving. for me, one large pan layered thinly served three adults, but you could easily increase thickness to serve more)

Turn burner on medium, add a little water and cover pan with lid.

Crack and roughly mix enough eggs to cover top of your spread (probably about 1 1/2 eggs per person) in a separate bowl, then pour eggs over top of spread.

Let eggs cook a bit, add water if mix seems dry.
Pour sauce over top of spread before eggs cook fully.

Cover, let eggs cook (does not have to be very firm, about a medium is good)

Cut into bowl-sized portions and serve over bed of rice. If you want to make it look nice, top with a pinch of sliced pickled ginger.