Canned Tuna "Oyakodon"
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. 🇯🇵
Canned Tuna "Oyakodon"
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. 🇯🇵
Cooking Instructions
- 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.
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