Hey everyone, it’s John, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, easy and quick mixed rice with tuna and shio-kombu. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Add the shio kombu to the leftover brown rice and gently heat them up. Fold the rice a few times so the shio kombu can fully mixed together with the grains. Drain out any excess oil or water from the canned tuna.
Easy and Quick Mixed Rice with Tuna and Shio-Kombu is one of the most well liked of current trending foods on earth. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Easy and Quick Mixed Rice with Tuna and Shio-Kombu is something which I have loved my entire life. They’re nice and they look wonderful.
To begin with this recipe, we have to prepare a few ingredients. You can cook easy and quick mixed rice with tuna and shio-kombu using 6 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Easy and Quick Mixed Rice with Tuna and Shio-Kombu:
- Make ready White rice
- Prepare Sake
- Make ready Soy sauce
- Get Shio-kombu
- Make ready Canned tuna
- Prepare Green onions (chopped) (optional)
Traditional omusubi is made with white rice and comes with a filling in the center such as pickled plum, salmon, bonito flakes, kombu or pickles. Sushi rice contains a mix of rice vinegar, sugar and salt. The Best Japanese Tuna Recipes on Yummly Sushi And Maki, Japanese Tuna Grilled Rice Balls ("ツナ"焼きおにぎり - Tuna Yaki Onigiri), Tuna And Kimchi Onigirazu Aka Japanese Rice Sandwich.
Instructions to make Easy and Quick Mixed Rice with Tuna and Shio-Kombu:
- Rinse the rice, and fill with water to 1 mm below the 2 cup line.
- Add the sake, soy sauce, shio-kombu, and tuna (with the liquid from the can), lightly mix, then cook as usual.
- Once the rice is finished cooking, add the green onions, stir them into the rice, then serve.
- For cooking 4 rice cooker cups' worth of rice: Fill with water right below the 4 cup line, then double the amount of seasonings and shio-kombu.
- For 4 rice cooker cups, use 2 cans of tuna; add one can with the liquid, but drain the other can before adding.
Kombu, the leathery seaweed that is used to make dashi stock, is packed full of umami. A traditional way to prepare it is as shiokombu (salty kombu) or kombu no tsukudani. Tsukudani is a method of cooking something with soy sauce, sake and/or mirin, and sugar until it's very dark, quite salty and. Add the tuna and rice and cook until heated through. Remove from the heat, add the tomatoes, the chopped herbs and some pepper.
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