Japanese cuisine, Japanese food recipes.

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.
First:

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.

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.

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.

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