Chef #665035's Note:
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!
My Private Note
Units: US | Metric
- 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
- 1Add oil to frying pan on medium-high heat. Quickly sauté onions.
- 2In separate bowl, mix all other ingredients, including sautéed onions but omit Nori.
- 3Add ingredients to frying pan, reduce to medium heat, and cook until eggs are cooked through.
- 4Serve over hot rice and top with a dash of furikake.
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Nutritional Facts for Canned Tuna Donburi
Serving Size: 1 (223 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 571.3
- Calories from Fat 100
- Total Fat 11.1 g
- Saturated Fat 3.1 g
- Cholesterol 330.1 mg
- Sodium 757.1 mg
- Total Carbohydrate 54.8 g
- Dietary Fiber 0.5 g
- Sugars 1.3 g
- Protein 57.4 g
The following items or measurements are not included:
Nori Goma Furikake