Simmered Tofu and Egg Rice Bowl

Bahan-bahan (2 porsi)

• 1 block deep-fried firm tofu cutlet (atsuage) ((about 7 oz, 200 g each))
• 2 –3 large eggs (50 g w/o shell)
• ½ onion
• 1 g reen onion/scallion
• ⅔ cup Vegan Dashi
• 1½ Tbsp soy sauce
• 1½ Tbsp mirin
• 1 tsp sugar
• 2 servings cooked Japanese short-grain rice ((see Notes below))
• shichimi togarashi (Japanese seven spice) ((optional; for a spicy kick))