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Prep Time: 10 Minutes Cook Time: 7 Minutes |
Ready In: 17 Minutes Servings: 4 |
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This is a variation of other donburi recipes which is usually meat or fish cooked with an egg over a hot bowl of rice. This recipe can be done plain or fancy with what you have for left-overs. Substitute canned salmon or any leftover meat. Kids especially love this recipe! Ingredients:
2 (6 ounce) cans light chunk tuna in water, drained |
3 large eggs, lightly beaten |
1/2 teaspoon sugar (makes the eggs fluffier) |
1/2 teaspoon shoyu (soy sauce) |
1 teaspoon vegetable oil |
2 tablespoons onions, chopped white (optional) |
2 tablespoons kamaboko, chopped (fishcake) (optional) |
1 teaspoon nori goma furikake or 1 teaspoon nori sushi sheet, diced to matchsticks |
salt and pepper |
2 cups cooked white rice |
Directions:
1. Add oil to frying pan on medium-high heat. Quickly sauté onions.
2. In separate bowl, mix all other ingredients, including sautéed onions but omit Nori.
3. Add ingredients to frying pan, reduce to medium heat, and cook until eggs are cooked through.
4. Serve over hot rice and top with a dash of furikake.
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