Steps to Prepare Homemade Canned Tuna "Oyakodon"

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a special dish, canned tuna "oyakodon". It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

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.

Canned Tuna "Oyakodon" is one of the most well liked of recent trending meals on earth. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. Canned Tuna "Oyakodon" is something which I have loved my entire life. They’re nice and they look wonderful.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook canned tuna "oyakodon" using 9 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Canned Tuna "Oyakodon":

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

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