Recipe of Quick Canned Tuna "Oyakodon"

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, canned tuna "oyakodon". One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Oyakodon is a Japanese comfort-food dish that is basically a rice bowl with a chicken and scrambled egg mixture on top. I didn't have any chicken on hand, so I used some good canned tuna instead. Oyakodon is cooked in one pan where onions, chicken, and egg are simmered in an umami-rich dashi-based sauce. It is then poured over a bowl of fluffy steamed rice.

Canned Tuna "Oyakodon" is one of the most well liked of recent trending meals on earth. It’s easy, it is fast, it tastes yummy. It is appreciated by millions every day. Canned Tuna "Oyakodon" is something which I have loved my entire life. They’re nice and they look wonderful.

To begin with this recipe, we have to first prepare a few components. You can cook canned tuna "oyakodon" using 9 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Canned Tuna "Oyakodon":

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

Simple Canned Tuna Pasta Recipe & Video. Oyakodon literally "parent-and-child donburi", chicken is the parent and egg is the child. It is made when water is boiled with edible kelp (kombu) and shavings of preserved, fermented skipjack tuna (katsoubushi). It is then strained to create the broth.

Instructions 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.

It is made when water is boiled with edible kelp (kombu) and shavings of preserved, fermented skipjack tuna (katsoubushi). It is then strained to create the broth. Oyakodon is a popular comfort food in Japan. It is a rice bowl dish that uses both the chicken and the egg as toppings. Home » Rice Bowls » Oyakodon - Failproof Japanese Chicken Bowl.

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