Put the canned tuna, juice and all, into a frying pan and cook. When the liquid is almost all evaporated, add the mentsuyu and mirin and continue to cook until the liquid has evaporated.
If making a tuna-mayonnaise nori roll, don't mix it together, but put the mayonnaise on first, then the tuna so that it is easier to wrap up. If you're making a rice ball, spread some on mayonnaise with the tuna.
This is a pasta made by mixing spinach and tuna soboro. Sprinkle black pepper on before eating.
Stuff rice --> tuna soboro --> rice into a glass dish or transparent cup, then flatten the top and garnish with thin sliced omelette and shrimp for a cup of chirashi sushi.
Story Behind this Recipe
This is an ingredient that I always have to hand.
If using oil-free tuna, first add a little of your favorite kind of oil to the frying pan before cooking the tuna. You can also make it without oil, but it may be a bit dry. When you first make it, season it lightly.