How to Make Ultimate Canned Tuna "Oyakodon"
Hello everybody, it's me again, Dan, welcome to our recipe page. Today, we're going to make a special dish, Recipe of Perfect Canned Tuna "Oyakodon". It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Canned Tuna "Oyakodon", starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Canned Tuna "Oyakodon" delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Canned Tuna "Oyakodon" is 1 serving. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Canned Tuna "Oyakodon" estimated approx 10 minutes.
To get started with this recipe, we must prepare a few ingredients. You can have Canned Tuna "Oyakodon" using 9 ingredients and 4 steps. Here is how you can achieve that.
I suppose this technically can't be called "oyakodon" since it isn't made with chicken but canned tuna, but it follows almost the exact same process. I actually used corned tuna in the pictures (why it's tinged orange) which I've found doesn't work as well as regular tuna in water because it has its own extra flavour, but you make do with what you have. Add a dash of shichimi togarashi for spice if you like. 🇯🇵
Ingredients and spices that need to be Make ready to make Canned Tuna "Oyakodon":
- 1 can (180 g) tuna in water
- 2 eggs, lightly beaten
- 1/4 cup water
- 1/4 tsp dashi powder
- 1/2 tbsp soy sauce
- 1 tbsp mirin
- 1/2 tbsp sugar
- dash furikake
- 1 cup cooked rice
Instructions to make Canned Tuna "Oyakodon"
- Mix dashi powder and water. Add mirin, soy sauce, and sugar. Mix well.
- In a small pan, put tuna with a little oil and fry under under medium heat for a minute. Add dashi mixture and bring to a boil. Lower heat to low and let simmer for a minute.
- Pour eggs over tuna mixture, cover and let simmer until the eggs are just set, roughly two minutes.
- Turn off the heat and slide the mixture over the rice in a bowl. Top with furikake and serve hot.
While that is by no means the end all be guide to cooking easy and quick lunches it's good food for thought. The stark reality is that will get your creative juices flowing so that you could prepare excellent lunches for your family without the need to accomplish too terribly much heavy cooking in the approach.
So that is going to wrap this up with this special food How to Prepare Speedy Canned Tuna "Oyakodon". Thanks so much for your time. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!