Posts Tagged ツナ

Spicy tuna tamagoyaki (ツナ玉子焼き)

Experiment: Spicy tuna tamagoyaki ( ツナ玉子焼き)

 

Introduction:

The Clover Leaf spicy Thai Chili tuna was on sale for $0.99 per can.  I couldn’t resist buying a few cans.  While I was thinking how to eat it besides the usual “eat it with cracker” way, tamagoyaki came to my mind.  Yep!  It’s egg again! Hahaha!

 

Materials:

1 can spicy Thai Chili tuna (85 g)
4-5 eggs

 

Procedure:

1) Beat the eggs in a bowl.  Open the can of tuna and put it in the egg mixture.  Mix well.  (I took the red pepper in the can out.  I don’t wanna bite into the red pepper!)

2) Heat up a small pan.  Turn the heat to medium.

3) Brush oil onto the pan.  Pour a thin layer of the egg mixture onto the pan.  When it’s half cooked, roll one side of the egg to the other side.

4) Brush oil onto the pan again.  Lift the tamagoyaki and brush oil under the tamagoyaki as well.

5) Pour a thin layer of the egg mixture onto the pan.  Lift the tamagoyaki and let the egg mixture go under the tamagoyaki as well.

6) When the new egg layer is half cooked, you can roll the tamagoyaki to the other end of the pan.

7) Repeat the process of brushing oil, pour in egg mixture, roll the tamagoyaki from one side to the other side until the egg mixture is finished.

8 ) Prepare a piece of saran wrap and place it on top of a sushi mat.  Put the tamagoyaki onto the saran wrap while it’s still hot.  Wrap it.

9) Roll the sushi mat and shape the tamagoyaki into the shape you want.

10) Let it sit and cool.  Cut and serve.

(You can click here for pictures on how to make tamagoyaki!)

 

Results:

 

Discussions:

1) You can add some spice into the eggs if you want it spicier.  I find that one can of the tuna is pretty good already for 4-5 eggs.

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Tuna Mayo Rice Bowl (ツナマヨご飯)

Experiment: Tuna Mayo Rice Bowl (ツナマヨご飯)

Introduction:
My friend, Miss S, was telling me about a dish that she saw in a Japanese recipe magazine. She highly recommends it, coz it’s quick, cheap and yummy. Well, doesn’t it sound “cheapickdorable?” hehe. Anyway, I think this dish is great for summer coz you don’t need to turn on the stove at all! Oh, provided that you have a rice cooker of course. 😛

Materials: (serves 2)
2 bowls of rice
1 can of tuna
a few stalks of green onions, finely chopped
mayonnaise (as much as you like)
Salt and pepper to taste
2 eggs

sesame seeds
shredded seaweed

Method:
1) In a small bowl, mix together the tuna, green onions, mayonnaise, salt and pepper.

2) Put the rice on top of a plate, then half of the tuna mayo on the rice.

3) In a small cup, crack the egg in, and then pour tap water into the cup. Just pour enough to cover the egg. Microwave it for about 20 seconds, or until it’s cooked on the outside and runny on the inside. You might actually have to test it coz everyone microwave is different. OH and I find that the container makes a difference too! So it’s better to microwave it for shorter time first then slowly add 5 seconds at a time. Anyways… you can try it at home.

4) Put the egg on top of the tuna mayo.

5) Sprinkle as much sesame seeds and seaweed on top as you like.

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Discussions:
1) I think this dish took me like… 5 minutes to complete?

2) It’s a cheap dish!!! Miss S told me that one time she got her tuna for $0.49, and that was quite recently. So this meal would cause her about $1.00 and it feeds two people! So cheap. I’ll remember to stock up on the tuna next time it goes on sale.

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