Hearty and Delicious Tuna Mayo Rice Bowl
♥ [Newlywed’s Table] Easy Tuna Mayo Rice Bowl Recipe
Tuna, hailed as the ‘Prince of the Pacific,’ is packed with protein! This versatile ingredient conveniently graces our healthy tables in a can. Loved by all ages for its rich nutrition and ease of preparation, tuna is a true delight. Today, let’s make a satisfying ‘Tuna Mayo Rice Bowl’ for a delicious lunch!
Main Ingredients- 1 can (150g) Tuna
- 1 bowl of warm Rice
- 2 Eggs
- 1/2 Onion
- 4cm piece of Green Onion
Tuna Mayo Sauce- 2 Tbsp Mayonnaise
- 1/2 Tbsp Sugar
- Pinch of Black Pepper
Onion Simmering Sauce- 2 Tbsp Soy Sauce
- 2 Tbsp Cooking Wine (Mirin)
- 5 Tbsp Water
- 2 Tbsp Oligodang (Corn Syrup)
- 2 Tbsp Mayonnaise
- 1/2 Tbsp Sugar
- Pinch of Black Pepper
Onion Simmering Sauce- 2 Tbsp Soy Sauce
- 2 Tbsp Cooking Wine (Mirin)
- 5 Tbsp Water
- 2 Tbsp Oligodang (Corn Syrup)
Cooking Instructions
Step 1
First, drain the oil from the tuna can using a sieve or by gently pressing with a spoon to remove excess oil. (Removing the oil makes it taste lighter and more refined.) In a bowl, combine the drained tuna, 2 Tbsp mayonnaise, 1/2 Tbsp sugar, and a pinch of black pepper. Mix gently with a fork or chopsticks, being careful not to mash the tuna too much.
Step 2
Nicely arrange the warm rice in your serving bowl. You can make a slight indentation in the center of the rice, as the tuna mayo mixture will be placed on top.
Step 3
Crack the 2 eggs into a separate bowl, remove the chalazae (the white stringy bits), and whisk well with a fork or whisk. Lightly oil a heated pan and pour in the whisked eggs to make scrambled eggs. Try not to break them into very small pieces; aim for bite-sized chunks for a better texture.
Step 4
Spoon the freshly made scrambled eggs evenly over the rice. Arrange them so they gently cover the rice.
Step 5
In the same pan, add a little cooking oil. Sauté the thinly sliced onion and chopped green onion over medium-low heat until the onions become translucent and release their sweetness. Be sure to cook them thoroughly.
Step 6
Once the onions and green onions are slightly softened, add 2 Tbsp soy sauce, 2 Tbsp cooking wine, 5 Tbsp water, and 2 Tbsp oligo-dangs (corn syrup) to the pan. Stir-fry over high heat quickly, being careful not to burn the sauce. Cook until the liquid has reduced to a glaze. It’s important to leave a little moisture so it melds beautifully with the rice for maximum flavor!
Step 7
Arrange the sautéed onion and green onion mixture attractively over the scrambled eggs. Let the sauce naturally drip down onto the rice.
Step 8
Now, generously spoon the tuna mayo mixture over the sautéed onions. Pile it on so the rice and vegetables are mostly covered for a more appealing presentation.
Step 9
(Optional) For an extra touch, sprinkle some dried seaweed flakes on top or drizzle a little more mayonnaise in a zigzag pattern. And there you have it – a simple yet delicious meal ready in no time! Enjoy your meal!
