Put the tuna trimmings and the ● ingredients in the food processor (for 10 to 15 seconds). The sinews are easily separated from the meat, so discard.
Heat vegetable oil in a frying pan and place the minced tuna in with seasonings. Using a wooden spoon try to separate the grains of tuna until crumbly (into soboro) and cook through.
Add 1 tablespoon of mayonnaise (not listed) to the cooled soboro and mix well. Transfer onto the hot cooked rice in a bowl. Put poached eggs or shiso leaves on top. Serve.
You can make rice balls with this tuna soboro.
You can add this soboro to a rolled omelet.
Story Behind this Recipe
When I used a food processor to mince tuna trimmings, it was easy to separate the sinews from the meat. I used the minced trimmings to make soboro rice bowl and my children loved it. Since then, this has been a family favorite.
Tuna trimmings tend to be dry without any fat, so I made it moist with some mayonnaise. If not serving this immediately, omit the mayonnaise and squirt it on before serving. Adding 1 teaspoon of miso to the mayonnaise also gives it flavour.