Tuna and Egg Soboro Don Rice Bowl

Tuna and Egg Soboro Don Rice Bowl

How about serving this for breakfast or lunch? Or you can turn it into a soboro bento.

Ingredients: 2 servings

Plain cooked rice
2 servings
For the tuna soboro:
Canned tuna in oil
1 can (80g)
Soy sauce
2 teaspoons
2 teaspoons
1 teaspoon
For the egg soboro:
Salt and pepper
a little
2 teaspoons
Margarine or butter
2 teaspoons


1. Put the lightly drained tuna, soy sauce, mirin, and sake in a small frying pan or sauce pan, and start cooking over low-medium heat.
2. Cook while mixing constantly. After about 3 minutes, the tuna soboro is done (if you cook it for too long, it will become dry and salty, so be careful).
3. Beat the egg with salt, pepper, and milk. Heat margarine in a small frying pan, and make fluffy and crumbly scrambled eggs (this is the soboro).
4. Spoon the egg and tuna on top of rice. Add chopped green onion to taste.
5. The tuna soboro can also be used as an onigiri (rice ball) filling. It's also delicious in tamagoyaki (rolled omelette).

Story Behind this Recipe

I wanted to make a delicious and easy donburi (rice bowl) using canned tuna, which I always have in stock.