How to Prepare Award-winning Canned Tuna "Oyakodon"

Hello everybody, I hope you're having an incredible day today. Today, I'm gonna show you how to make a distinctive dish, Step-by-Step Guide to Prepare Any-night-of-the-week Canned Tuna "Oyakodon". It is one of my favorites food recipes. For mine, 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 particular recipe, we must prepare a few components. You can cook Canned Tuna "Oyakodon" using 9 ingredients and 4 steps. Here is how you cook it.

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 Get to make Canned Tuna "Oyakodon":

1. 1 can (180 g) tuna in water
2. 2 eggs, lightly beaten
3. 1/4 cup water
4. 1/4 tsp dashi powder
5. 1/2 tbsp soy sauce
6. 1 tbsp mirin
7. 1/2 tbsp sugar
8. dash furikake
9. 1 cup cooked rice

Steps to make Canned Tuna "Oyakodon"

1. Mix dashi powder and water. Add mirin, soy sauce, and sugar. Mix well.
2. 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.
3. Pour eggs over tuna mixture, cover and let simmer until the eggs are just set, roughly two minutes.
4. Turn off the heat and slide the mixture over the rice in a bowl. Top with furikake and serve hot.

While this is by no means the end all be guide to cooking easy and quick lunches it's great food for thought. The stark reality is that will get your creative juices flowing so that you may prepare excellent lunches for your own family without having to accomplish too horribly much heavy cooking in the process.

So that is going to wrap it up for this exceptional food How to Prepare Quick Canned Tuna "Oyakodon". Thank you very much for reading. I'm confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!

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