Versatile Tuna Soboro

1. 1

   Put the canned tuna, juice and all, into a frying pan and cook.

2. 2

   When the liquid is almost all evaporated, add the mentsuyu and mirin and continue to cook until the liquid has evaporated.

3. 3

   If making a tuna-mayonnaise nori roll, don't mix it together, but put the mayonnaise on first, then the tuna so that it is easier to wrap up.

4. 4

   If you're making a rice ball, spread some on mayonnaise with the tuna.

5. 5

   This is a pasta made by mixing spinach and tuna soboro.

6. 6

   Sprinkle black pepper on before eating.

7. 7

   Stuff rice --> tuna soboro --> rice into a glass dish or transparent cup, then flatten the top and garnish with thin sliced omelette and shrimp for a cup of chirashi sushi.

* Per serving · 4 servings · Values may vary.

No additional tips available.