Recipe of Homemade Canned Tuna "Oyakodon"

Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a special dish, canned tuna "oyakodon". One of my favorites. This time, I will make it a bit unique. This will be really delicious.

Canned Tuna "Oyakodon" is one of the most popular of recent trending foods in the world. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. They are fine and they look fantastic. Canned Tuna "Oyakodon" is something that I have loved my whole life.

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.

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

The ingredients needed to make Canned Tuna "Oyakodon":

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

So that is going to wrap it up with this special food canned tuna "oyakodon" recipe. Thanks so much for reading. I am sure you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!