Canned Tuna Donburi Food

CANNED TUNA DONBURI

Canned Tuna Donburi image

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!

Provided by toninalani

Categories One Dish Meal

Time 17m

Yield 2-4 serving(s)

Number Of Ingredients 10

Ingredients

2 (6 ounce) cans light chunk tuna in water, drained
3 large eggs, lightly beaten
1/2 teaspoon sugar (makes the eggs fluffier)
1/2 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

Steps:

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.

JAPANESE TOFU DONBURI

Japanese Tofu Donburi image

Make and share this Japanese Tofu Donburi recipe from Food.com.

Provided by That is Dr House to

Categories Soy/Tofu

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 teaspoons salad oil
1 onion, peeled and thinly sliced
2 tablespoons minced fresh ginger
1 cup vegetable broth
1/4 cup soy sauce
4 teaspoons sugar
12 1/3 ounces silken firm tofu
6 cups baby spinach leaves, rinsed drained
3/4 cup Egg Beaters egg substitute
6 cups hot cooked rice
1/4 cup diced roma tomato

Steps:

In pan over high heat, stir oil, onion, and ginger until onion is lightly browned.
Add broth, soy sauce, and sugar. Crumble tofu into about 1-inch chunks and add to pan. Bring to a boil.
Add spinach, cover, and cook until wilted.
Reduce heat to low, evenly distribute mixture in pan, and pour in eggs. With a spatula, push vegetables aside slightly so egg mixture can flow down through sauce. Cover and cook just until eggs are softly set, 2 to 2 1/2 minutes.
Meanwhile, spoon rice into bowls. Top equally with egg-spinach mixture, including juices. Sprinkle with tomato.

Nutrition Facts : Calories 517.5, Fat 7.2, SaturatedFat 1.4, Cholesterol 0.6, Sodium 1255.8, Carbohydrate 95.1, Fiber 3.5, Sugar 7.5, Protein 18.1

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