Spicy Tuna Mayo Rice Bowl: A Super Simple One-Bowl Meal
HACCP Certified Spicy Tuna Mayo Rice Bowl Recipe: Delicious & Healthy
Whip up a fantastic meal with just a can of tuna! This HACCP-certified Spicy Tuna Mayo Rice Bowl offers a delightful harmony between the subtle spiciness of chili tuna and the creamy richness of mayonnaise. It boasts a flavor profile distinct from regular tuna, making it a quick and nutritious option for your busy days. The crisp pickled radish, fluffy scrambled eggs, and sweet sautéed onion sauce create a universally loved dish.
Rice Bowl Ingredients
- 1 can (250g) HACCP Certified Chili Tuna
- 20g Crunchy Pickled Radish
- 3 Tbsp Mayonnaise
- Pinch of Black Pepper (adjust to taste)
- 4 Fresh Eggs
- 2 Bowls Cooked Rice
Sweet & Savory Onion Sauce
- 1 Onion
- 1 Tbsp Soy Sauce
- 1 Tbsp Oyster Sauce
- 1 Tbsp Cooking Wine (Mirin)
- 1 Tbsp Oligodang (Corn Syrup)
- Pinch of Black Pepper (optional)
- 1 Onion
- 1 Tbsp Soy Sauce
- 1 Tbsp Oyster Sauce
- 1 Tbsp Cooking Wine (Mirin)
- 1 Tbsp Oligodang (Corn Syrup)
- Pinch of Black Pepper (optional)
Cooking Instructions
Step 1
Prepare all your ingredients, including the star of today’s dish, HACCP certified chili tuna, and fresh vegetables. High-quality ingredients are key to a delicious meal.
Step 2
Drain the oil from the chili tuna can thoroughly using a sieve. This step helps reduce greasiness and ensures a cleaner taste for your rice bowl.
Step 3
Finely mince the pickled radish. Avoid chopping it too coarsely, as it can affect the texture; aim for pieces similar in size to the tuna.
Step 4
In a large bowl, combine the drained chili tuna, minced pickled radish, and 3 tablespoons of mayonnaise. Mix well until everything is evenly coated. The mayonnaise acts as a delicious binder for the tuna and radish.
Step 5
Thinly slice the onion. Slicing it as thinly as possible will allow it to cook evenly and absorb the sauce better.
Step 6
In a small bowl, combine all the sauce ingredients for the onions: 1 Tbsp soy sauce, 1 Tbsp oyster sauce, 1 Tbsp cooking wine, 1 Tbsp oligodang, and a pinch of pepper. Mix well to create the sauce base.
Step 7
Heat a lightly oiled pan over medium-low heat. Add the sliced onions and sauté until they become translucent and soft. This process brings out the natural sweetness of the onions. Be careful not to burn them.
Step 8
Once the onions are translucent, pour in the prepared onion sauce. Stir-fry together until the onions are nicely coated and slightly caramelized. Your kitchen will fill with a wonderful aroma.
Step 9
In a separate bowl, crack the 4 eggs. Remove the chalazae (the white stringy bits) and whisk them well with a fork or whisk until smooth. Whisking thoroughly ensures soft, fluffy scrambled eggs.
Step 10
Clean the pan, add a little oil, and heat it over medium heat. Pour in the whisked eggs and stir gently with chopsticks or a spatula to create soft scrambled eggs. Remove from heat while they are still moist to prevent them from becoming dry.
Step 11
Serve the warm rice in bowls. Top the rice with the fluffy scrambled eggs, followed by a generous amount of the sweet and savory sautéed onions.
Step 12
Finally, pile on the prepared chili tuna mayo mixture and drizzle a little extra mayonnaise on top if desired. Your delicious Spicy Tuna Mayo Rice Bowl is ready to be enjoyed!
