Canned Tuna Donburi

"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!"
 
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Ready In:
17mins
Ingredients:
10
Serves:
2-4
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ingredients

  • 2 (6 ounce) cans light chunk tuna in water, drained
  • 3 large eggs, lightly beaten
  • 12 teaspoon sugar (makes the eggs fluffier)
  • 12 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
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directions

  • Add oil to frying pan on medium-high heat. Quickly sauté onions.
  • In separate bowl, mix all other ingredients, including sautéed onions but omit Nori.
  • Add ingredients to frying pan, reduce to medium heat, and cook until eggs are cooked through.
  • Serve over hot rice and top with a dash of furikake.

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Reviews

  1. easy and good! didn't use kamaboko because i didn't have any. next time i'll try adding some dashi powder and garlic. thanks for sharing! :)
     
  2. This was tasty, easy to cook, and satisfying. Next time, I am going to try adding some fresh chopped tomato.
     
  3. Very easy to make and tasty. |Great for an afternoon snack but not filling enough for dinner.
     
  4. This was great. My kids gobbled it up and it was a quick lunch. Had to omit the kamaboko and nori sheets because I didn't have any on hand but still tasted yummy.
     
  5. surprisingly good! quick and easy, gotto love furikake.
     
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RECIPE SUBMITTED BY

I work long hours through the week and I don’t like cooking every night so I normally prepare a week’s worth of meals on the weekends.
 
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