Simple and Delicious Tuna Rice Bowl
An Easy & Satisfying Tuna Rice Bowl Made with Readily Available Canned Tuna!
Whip up a delicious tuna rice bowl in no time with just a can of tuna from your pantry! Everyone’s favorite, this dish is made with affordable and easy-to-find ingredients for a hearty meal. I’ll guide you through the detailed steps so even beginners can succeed without any fuss!
Essential Ingredients
- 1 can (100g) tuna
- 1/2 onion, thinly sliced
- 2 eggs
- 1 bowl of warm rice
Savory Sauce Ingredients
- 2.5 cups anchovy broth (using a paper cup for measurement)
- 1/2 cup soy sauce (using a paper cup for measurement)
- 1/2 cup mirin or cooking sake (using a paper cup for measurement)
- 3 tablespoons sugar
- 2.5 cups anchovy broth (using a paper cup for measurement)
- 1/2 cup soy sauce (using a paper cup for measurement)
- 1/2 cup mirin or cooking sake (using a paper cup for measurement)
- 3 tablespoons sugar
Cooking Instructions
Step 1
First, carefully drain the oil from the canned tuna. Draining it through a sieve will reduce any fishy smell and enhance the tuna’s clean flavor. You can save this oil for future stir-fry dishes.
Step 2
Now, let’s make the delicious sauce! In a pot, combine 2.5 cups of anchovy broth, 1/2 cup of soy sauce, 1/2 cup of mirin, and 3 tablespoons of sugar. Bring to a simmer over medium heat. Once the sugar is completely dissolved and the ingredients are well combined, your savory sauce is ready!
Step 3
Heat a pan over medium heat and add about 1-2 tablespoons of the reserved tuna oil. This oil will add a subtle depth of flavor to your rice bowl.
Step 4
Once the oil is shimmering, add the thinly sliced onion and sauté until it becomes translucent. Caramelizing the onions brings out their natural sweetness, which will greatly enhance the overall flavor of the dish.
Step 5
When the onions are about halfway cooked, pour in 350ml of the prepared sauce into the pan and let it simmer. Once the sauce starts to bubble, reduce the heat to medium-low and continue to cook for about 2-3 minutes to allow the flavors to meld.
Step 6
Once the onions are fully tender and the sauce has slightly thickened, add the drained tuna flakes to the pan. Gently mix everything together. Be careful not to overcook the tuna, as it can become dry; a quick mix is all you need.
Step 7
Now it’s time for the eggs. Create a space in the pan, crack in one egg, and gently scramble it as the whites begin to set. Then, add the second egg in the same manner and cook until softly set. This adds a wonderfully creamy texture. (Alternatively, you can top the rice bowl with a perfectly fried sunny-side-up egg!)
Step 8
Serve the cooked tuna and onion mixture generously over a bowl of warm rice. Your delicious tuna rice bowl is ready! For an extra touch of flavor, you can sprinkle some shredded nori (seaweed) or sesame seeds on top.
