Tuna and Egg Bowl

Recipe Tuna and Egg Bowl

Canned tuna is used instead of the usual chicken for Oyako-donburi (chicken and egg bowl). A convenient and easy recipe using a canned product always stocked in your kitchen.

Drain canned tuna and squeeze out excess liquid. Place tuna in a small frying pan and add the –sake, sugar and soy sauce. Cook until sauce is mostly absorbed, stirring occasionally. Cut the onion lengthwise into thin slices. Beat the eggs.

Step 1

Pour dashi broth, ingredients and sliced onions in a different frying pan and heat over high heat. When it comes to a boil, reduce heat a little and simmer onions until translucent.

Step 2

Add tuna cooked in step (1), swirl in beaten eggs and cover with a lid. Simmer until the egg is half-cooked the way you like and turn off heat. Sprinkle mitsuba (trefoil). When mitsuba is softened, slide the tuna and egg topping with the sauce carefully over hot rice in a bowl. Sprinkle with ichimi-togarashi (red chili pepper flakes) or shichimi-togarashi (seven-spice chili pepper) as desired.

Step 3

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