Recipe of Ultimate Canned Tuna "Oyakodon"

Hello everybody, it's me again, Dan, welcome to our recipe site. Today, we're going to make a distinctive dish, Steps to Make Favorite Canned Tuna "Oyakodon". One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Canned Tuna "Oyakodon", starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Canned Tuna "Oyakodon" delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Canned Tuna "Oyakodon" is 1 serving. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Canned Tuna "Oyakodon" estimated approx 10 minutes.

To begin with this recipe, we must prepare a few components. You can cook Canned Tuna "Oyakodon" using 9 ingredients and 4 steps. Here is how you cook that.

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. 🇯🇵

Ingredients and spices that need to be Take to make Canned Tuna "Oyakodon":

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

Instructions to make 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.

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So that's going to wrap this up for this special food Step-by-Step Guide to Prepare Ultimate Canned Tuna "Oyakodon". Thank you very much for reading. I am confident you will make this at home. There's gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!