Hearty Tuna and Vegetable Porridge: Perfect for Breakfast to Packed Lunches!
Easy and Delicious Tuna Porridge Recipe: Nutritious Vegetable Tuna Porridge
For those of you who love a leisurely morning, we present a recipe for hearty tuna and vegetable porridge that will awaken your senses. Porridge is easily digestible, soothes the stomach, and is a magical food that can reduce stress. Especially for students’ breakfast or as a lunchbox meal that’s perfect when reheated, tuna and vegetable porridge is second to none! We strongly recommend this tuna and vegetable porridge recipe for your college entrance exam lunchboxes. Share the warmth with your loved ones through this recipe.
Main Ingredients (measured with tablespoons and measuring cups)
- 200g cooked rice (about one bowl of warm rice)
- 85g canned tuna (drained)
- A little bit of carrot (finely minced)
- A little bit of zucchini (finely minced)
- 1/4 onion (finely minced)
- 1 egg
- 1 pinch of salt
- 0.5 Tbsp cooking wine (mirin)
- 2 Tbsp tuna oil from the can (or cooking oil)
- 3-4 sheets of dried kelp (for broth)
- 250ml water
- 1 Tbsp tuna extract (or soy sauce for soup)
Cooking Instructions
Step 1
First, let’s prepare a flavorful broth. Add 3-4 sheets of dried kelp to 250ml of water and let it steep for 30 minutes to 1 hour to create a delicious kelp broth. This will significantly deepen the porridge’s flavor.
Step 2
Drain the oil completely from the canned tuna using a sieve. Removing the oil ensures a cleaner and more delicate taste for your porridge.
Step 3
Finely mince the onion, carrot, and zucchini. Finely chopped vegetables blend well with the porridge and create a smoother texture.
Step 4
Crack one egg into a bowl, add a pinch of salt and 0.5 Tbsp of cooking wine (mirin), and mix well to create an egg mixture. The cooking wine helps eliminate any eggy smell and makes the egg cook more tenderly.
Step 5
Now for the sautéing process. Heat 2 Tbsp of tuna oil from the can (or cooking oil) in a pot. Add the finely minced vegetables. Since the vegetables are minced, they don’t need to be cooked for long; sauté them over medium heat for about 1 minute to release their aroma.
Step 6
Add the drained tuna and sauté with the vegetables for another minute. Sautéing the tuna together adds a savory depth, making it even more delicious.
Step 7
Pour the prepared kelp broth (250ml) into the pot. Make sure to remove the kelp sheets used for making the broth and use only the clear liquid.
Step 8
Add 200g of cooked rice to the pot and stir well. Once the water starts to boil, add 1 Tbsp of tuna extract (or soy sauce for soup) to enhance the umami flavor. Adjust the seasoning to your preference.
Step 9
Once the tuna and vegetable porridge begins to boil vigorously, reduce the heat to medium-low. Continue stirring to prevent sticking and cook until the rice grains are soft and fully broken down, about 5-7 minutes.
Step 10
When the rice has softened, gently pour the prepared egg mixture around the edges of the pot. Don’t stir immediately; wait for about 10 seconds for the egg to set slightly, then stir gently. This creates beautiful, wispy egg ribbons.
Step 11
Once the egg seems mostly cooked, cover the pot with a lid. Heat on the lowest possible flame for just 1 minute, then turn off the heat. Let it steam, covered, for 5 minutes. This allows all the ingredients to meld together beautifully.
Step 12
Finally, stir the porridge gently with a spatula, then serve in a warm bowl. Your delicious tuna and vegetable porridge is complete! Enjoy a hearty and comforting meal.
