Tuna and Egg Soboro Don Rice Bowl

1. 1

   Put the lightly drained tuna, soy sauce, mirin, and sake in a small frying pan or sauce pan, and start cooking over low-medium heat.

2. 2

   Cook while mixing constantly.

3. 3

   After about 3 minutes, the tuna soboro is done (if you cook it for too long, it will become dry and salty, so be careful).

4. 4

   Beat the egg with salt, pepper, and milk.

5. 5

   Heat margarine in a small frying pan, and make fluffy and crumbly scrambled eggs (this is the soboro).

6. 6

   Spoon the egg and tuna on top of rice.

7. 7

   Add chopped green onion to taste.

8. 8

   The tuna soboro can also be used as an onigiri (rice ball) filling.

9. 9

   It's also delicious in tamagoyaki (rolled omelette).

* Per serving · 4 servings · Values may vary.

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