Super Simple Tuna Mayo Katsudon
Pantry Raid Recipe: How to Make Delicious Katsudon with Canned Tuna
Are you just eating canned tuna as is? Today, I’ll show you how to make a luxurious rice bowl, ‘Katsudon,’ using just one can of tuna and a few other ingredients! With tuna and egg, you can whip up a satisfying meal in no time! This is perfect for solo diners, students, or busy professionals. Get ready for a quick and easy culinary adventure!
Main Ingredients- 1/2 medium onion, thinly sliced
- 1/3 stalk green onion, chopped
- 3 large eggs
- 1 can (approx. 5 oz) tuna, drained
Special Katsudon Sauce- 3 Tbsp sugar (for sautéing onions)
- 25 Tbsp water
- 4 Tbsp soy sauce
- 2 Tbsp oyster sauce
- 2 Tbsp sugar (optional, for extra sweetness)
- 0.2 tsp salt
- 2 Tbsp cooking sake (or mirin)
- A pinch of black pepper
- 3 Tbsp sugar (for sautéing onions)
- 25 Tbsp water
- 4 Tbsp soy sauce
- 2 Tbsp oyster sauce
- 2 Tbsp sugar (optional, for extra sweetness)
- 0.2 tsp salt
- 2 Tbsp cooking sake (or mirin)
- A pinch of black pepper
Cooking Instructions
Step 1
First, let’s prepare the aromatics for our Katsudon. Peel the onion and slice it thinly. Cutting it into roughly 1/4-inch strips will help it absorb the sauce better and improve the texture. Chop the green onion into small pieces.
Step 2
Heat a skillet or frying pan over medium heat with a little cooking oil. Add the sliced onions and begin to sauté. Now, for that wonderful sweetness, add 3 tablespoons of sugar. As the onions and sugar cook together, they’ll release an incredibly delicious aroma!
Step 3
Once the onions start to turn translucent, reduce the heat to medium-low. Continue to cook them slowly until they become a nice golden brown color. This caramelization process is crucial for developing the deep, sweet flavor of the Katsudon sauce.
Step 4
Once the onions are nicely caramelized, it’s time to make the Katsudon sauce. Add 25 tablespoons of water, 4 tablespoons of soy sauce, and 2 tablespoons of oyster sauce to the pan. Stir well to combine. Also, add 2 tablespoons of cooking sake (or mirin) to enhance the flavors and reduce any potential ‘fishy’ smell.
Step 5
As the sauce mixture begins to simmer, add the drained canned tuna directly into the pan. Gently stir it into the sauce, allowing it to absorb the flavors. If you prefer a sweeter dish, feel free to add an additional 2 tablespoons of sugar to adjust the sweetness to your liking.
Step 6
In a separate bowl, crack the 3 large eggs and whisk them lightly. Add a pinch of salt to the eggs to balance the flavors and a little of the chopped green onion. Mix everything together well.
Step 7
When the tuna and sauce have reduced slightly and are well combined, carefully pour the whisked egg mixture evenly over the tuna. Reduce the heat to low, cover the pan with a lid, and let it cook for about 5 minutes. The egg will cook gently, creating a moist and delicious topping for your Katsudon.
Step 8
Finally, sprinkle a little black pepper over the finished Katsudon for an extra touch of aroma. Serve it hot over a bowl of steamed rice for a delightful weekend dinner or a quick, satisfying meal! Enjoy your homemade Katsudon!
