Ingredients:
1/2 onions, sliced
2 (6 ounce) canned tuna
1 eggs
1 teaspoon curry
sugar
chili powder (optional)
pickled ginger ( aka. benishoga, i.e., not the sweet pickled pink ginger you get with sushi)
japanese-style white rice, to serve
Directions:
Saute onions in medium pot.
Add cans of tuna and egg.
Using a handful off chopsticks (4-6), whip up the egg, tuna and onions until fluffy and dry.
Add sugar.
Add curry +/- chili powder to taste.
Serve on top of cooked white Japanese rice, top with some pickled red ginger.
To complete the meal, boil some frozen green beans or other vegetable to eat with the tuna.
Servings: 2
Time preparation: 1 min.
Time total: 6 min.