ANNA'S TUNA SOBORO (QUICK AND EASY!)
Soboro is a salty-sweet Japanese dish that is used in many ways - you can put it into onigiri, serve it over rice, stir-fry it with veggies, or put it into scrambled eggs. It keeps in the refridgerator for a week and can be frozen, so you can easily make more than you need and have an easy meal later in the week. It seems that in Japan, they consider it a condiment. This is tuna soboro - there are different soboro recipes for different types of meat. I cannot take credit for this recipe - annathered at wordpress originally posted it on the web.
Provided by freakingdork
Categories Tuna
Time 15m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Drain the two cans of tuna of oil or water and empty meat into a frying pan. If the tuna was in water, you might want to add a little bit of olive/sesame/peanut oil (whichever you prefer). Start cooking.
- In a separate bowl, mix the soy sauce, sugar, and mayonnaise. Mayonnaise will probably be chunky and that's okay - it will melt with the heat.
- When the tuna gets drier, add the sauce and stir to make sure all the tuna gets a good coating. Cook until all the fluid is gone.
- (A word on mayonnaise - if you use American mayonnaise, this recipe has a different flavor than if you had used Japanese mayonnaise. Japanese mayonnaise is made from rice vinegar (instead of white distilled vinegar) and is less fatty. Because I don't have easy access to Japanese mayonnaise, I add a dash of rice vinegar in with the sauce and that helps.).
- (This recipe takes me approximately 15 minutes, but if serving over rice, you probably want to start the rice first. Rice always takes me the longest.).
Nutrition Facts : Calories 273.1, Fat 6.7, SaturatedFat 1.5, Cholesterol 61.4, Sodium 1486.2, Carbohydrate 16.6, Fiber 0.2, Sugar 13.5, Protein 34.9
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