Tuna & Egg Rice Bowl

Name: Tuna & Egg Rice Bowl
Yield: 1 serving
Cuisine: British
Ingredients: 1/4 cup Dashi Stock OR Stock of your choice *OR Water; 1 tablespoon Soy Sauce; 1 tablespoon Mirin; 1 pinch Ground Chilli OR Chilli Flakes *optional; 1/4 Onion *sliced; 1/2 clove Garlic *finely chopped; 1 can (95 g) Tuna *drained; 1/2 Spring Onion *diagonally sliced; 1 large Egg *whisked; 1 serving cooked Rice

Hiroko Liston @hirokoliston

Melbourne, Australia

This is another dish that you can cook with the humble Canned Tuna. I always use ‘Tuna in Springwater’. If you use ‘Tuna in Brine’, you need to alter the amount of Soy Sauce because the Tuna is salty. This can be an inexpensive and nutritious meal for anyone who likes Canned Tuna.

Hiroko Liston @hirokoliston

Saved

Ingredients

1 serving

1/4 cupDashi Stock OR Stock of your choice *OR Water
1 tablespoonSoy Sauce
1 tablespoonMirin
1 pinchGround Chilli OR Chilli Flakes *optional
1/4Onion *sliced
1/2 cloveGarlic *finely chopped
1 can (95 g)Tuna *drained
1/2Spring Onion *diagonally sliced
1large Egg *whisked
1serving cooked Rice

Saved

Steps

1

Place Dashi Stock (OR Stock of your choice), Soy Sauce and Mirin in a small frying pan or small saucepan. You may wish to add some Chilli for spiciness.
2

Scatter Onion and Garlic, cover with a lid, and bring to the simmer over medium low heat.
3

When Onion is soft, scatter Tuna and Spring Onion, pour whisked Egg evenly, cover with the lid, and cook until Egg is softly cooked.
4

Half fill a bowl with warm cooked Rice, cover with the mixture, and enjoy.