Tuna and Potatoes with Lots of Onions
When I made simmered tuna and potatoes the usual way (with dashi stock, soy sauce, sake, and mirin), the sweet onions tasted a bit too sweet to me... so I omitted what I could to make this really simple. I think it still tastes really delicious.
To highlight the umami of the tuna, the sweetness of the onion, and the fragrance of the shiso leaves, I've simplified the flavor. If you use regular onions and don't feel there's enough sweetness, add a little mirin to adjust the flavor to your taste. For 1 to 2 servings. Recipe by Optea
Tuna and Potatoes with Lots of Onions
When I made simmered tuna and potatoes the usual way (with dashi stock, soy sauce, sake, and mirin), the sweet onions tasted a bit too sweet to me... so I omitted what I could to make this really simple. I think it still tastes really delicious.
To highlight the umami of the tuna, the sweetness of the onion, and the fragrance of the shiso leaves, I've simplified the flavor. If you use regular onions and don't feel there's enough sweetness, add a little mirin to adjust the flavor to your taste. For 1 to 2 servings. Recipe by Optea
Cooking Instructions
- 1
Peel the potatoes and onion and cut into easy to eat pieces. Finely shred the shiso leaves.
- 2
Pour the contents of the tuna can in a pan, oil and all. Add the potatoes and onion and stir fry well.
- 3
Add enough water to cover, and put a small lid on top (otoshibuta). Turn the heat down to low and simmer to reduce the liquid.
- 4
When the potatoes are tender and there is little liquid left in the pan, add soy sauce and mix everything together.
- 5
Transfer to a serving plate, garnish with a mound of shredded shiso leaves, and it's done.
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