Make canned tuna for breakfast on the weekend
It's making tuna rice with a lot of savory tuna. It's a good weekend morning.
1 serving
Within 30 minutes
에코즈
Ingredients
  • Tuna
    1can
  • Sesame leaf
    4piece
  • ripe kimchi
    3piece
  • the meat inside a razor clam
    1ea
  • Flying Fish Roe
    1pack
  • lemon juice
    2spoon
  • red pepper paste
    0.6spoon
  • instant rice
    1bowl
Cooking Steps
STEP 1/8
Sprinkle the flying fish roe with lemon juice and let stand for 2 minutes, then wash in cold water and drain.
STEP 2/8
Slice the crab meat. Please chop the kimchi together.
STEP 3/8
Chop the perilla leaves thinly.
STEP 4/8
Put red pepper paste in the rice and mix it.
STEP 5/8
Also, don't throw away the tuna oil and mix it well with rice.
STEP 6/8
Put seasoned rice in a pan or earthen pot and press it well.
Heat the pan or earthen pot in advance and prepare it.
STEP 7/8
And for the order, please put the ingredients you prepared one by one. I put tuna, crab meat, perilla leaves, and ripe paper on top.
STEP 8/8
Lastly, put the drained flying fish roe on top and it's done!
It's delicious if you cook it over medium-low heat until the bottom is pressed.
Sprinkle lemon juice or cooking wine on the flying fish roe to remove the fishy taste. It's good to heat up the earthen pot or pan in advance. After putting the flying fish roe on top, stir-fry it over medium low heat, and you can eat savory and pressed rice. It's delicious even with pickled radish or other ingredients.
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