SAKURA SPRING BOWL (Sakura Udon with Baked Miso Eggplant & sauce)

Sakura Bowl


Tofu Marinade Ingredients:
3 tbsp tamari
1 tbsp maple syrup or sweetener of choice
1 tsp mirin
1 tsp sesame oil
3 tbsp water
1/2 tsp corn starch
Sprinkle of Paprika and Cayenne
Black pepper and salt to taste

Baked Miso Eggplant:
1 tsp Yuzu Miso Paste
2 tsp water
1 Eggplant
Pepper and salt to taste

Sakura Udon Sauce:
Mentsuyu Sauce


Prepare the Baked Tofu:
1 Combine tofu marinade ingredients in a bowl.
2 Slice a block of firm tofu lengthwise.
3 In a non-stick pan over medium heat, place tofu slices and fry on each side until slightly brown.
4 Pour the tofu marinade in and let the tofu soak in the marinade over medium low heat. Once sauce mostly absorbed, remove tofu.
5 Cut seaweed into strips and wrapped around each piece of tofu and set aside.


Prepare the Eggplant:
1 Cut eggplant into slices and make criss cross lines on each slice with knife.
2 Mix Yuzu miso with water and brush miso mixture on eggplant slices. Let it sit for 5 minutes.
3 Meanwhile, preheat the oven to 170 degrees celcius. After 5 minutes, lay the eggplant slices on baking sheet and bake for about 15-20 minutes (Watch it to make sure it doesn’t burn).


Prepare the Sakura Udon:
1 Boil Sakura Udon Noodles
2 Prepare Sakura Udon Sauce – Mix mentsuyu sauce with water in 1 : 1 ratio. Add more mentsuyu sauce or water to taste.
3 Sprinkle black sesame seeds.


1 Assemble the bowl.
2 Place all the prepared ingredients in a bowl and add more greens as desired! Enjoy!


Easy-to-cook for Toddlers & Family
Recipe In collaboration with: HealthyFoodLady

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