Donburi with tuna

Canned tuna is surprisingly inexpensive and does not enjoy any particular prestige as an ingredient in our country. This makes it a neglected and accessible treasure that has become one of my most common and favorite lunches or dinners. It takes so little to create a mixture with quality rice that is hard to overeat. It is ideal to use tuna in its own juice, but it is also great in chili oil and the like.

Ingredients

80-100g canned tuna in its own juice
Spring onion
15 ml tsuyu sauce (or equal parts soy sauce/mirin/water)
Approximately 2 grams Dashi No Moto
White pepper
Fried onion as a topping
1 serving of rice from a rice cooker

Preparation

1. Start to cook the rice and then drain most of the liquid/oil from the canned tuna.
2. Flake the tuna into a bowl.
3. Finely chop a heaped tablespoon of spring onion. If the stalk is thick, cut it lengthwise once or twice first. Add the onion to the tuna.
4. Season with instant dashi, white pepper, and sauce. Mix well and let stand at room temperature until the rice is cooked.
5. Put the rice in a serving bowl, add the tuna mixture, a handful of dry fried onions, and mix well. Serve with Kewpie mayonnaise and sesame seeds.