Tuna and Egg Soboro Don Rice Bowl

Name: Tuna and Egg Soboro Don Rice Bowl
Yield: 2 servings
Cuisine: American
Ingredients: 2 servings Plain cooked rice; 1 can Canned tuna in oil; 2 tsp Soy sauce; 2 tsp Mirin; 1 tsp Sake; 2 Eggs; 1 dash Salt and pepper; 2 tsp Milk; 2 tsp Margarine or butter

cookpad.japan @cookpad_jp

I wanted to make a delicious and easy donburi (rice bowl) using canned tuna, which I always have in stock.

Once you start heating the tuna, keep mixing with chopsticks. If you don't, the tuna will go flying out all over.
You could add mirin or sugar to the egg soboro if you like. For 2 servings. Recipe by Komomomomo

I wanted to make a delicious and easy donburi (rice bowl) using canned tuna, which I always have in stock.

cookpad.japan @cookpad_jp

I wanted to make a delicious and easy donburi (rice bowl) using canned tuna, which I always have in stock.

Saved

Ingredients

2 servings

2servings Plain cooked rice
For the tuna soboro:
1 canCanned tuna in oil
2 tspSoy sauce
2 tspMirin
1 tspSake
For the egg soboro:
2Eggs
1 dashSalt and pepper
2 tspMilk
2 tspMargarine or butter

Saved

Steps

1

Put the lightly drained tuna, soy sauce, mirin, and sake in a small frying pan or sauce pan, and start cooking over low-medium heat.
2

Cook while mixing constantly. After about 3 minutes, the tuna soboro is done (if you cook it for too long, it will become dry and salty, so be careful).
3

Beat the egg with salt, pepper, and milk. Heat margarine in a small frying pan, and make fluffy and crumbly scrambled eggs (this is the soboro).
4

Spoon the egg and tuna on top of rice. Add chopped green onion to taste.
5

The tuna soboro can also be used as an onigiri (rice ball) filling. It's also delicious in tamagoyaki (rolled omelette).