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Super Easy Japanese Donburi with Mackerel in Teriyaki Sauce

Tinned mackerel in teriyaki sauce is actually delicious enough to eat as it is, and it almost tastes the same as Japanese 'kabayaki' once you add some water.

Recipe By: cookbuzz (https://cookbuzz.com/kitchen/454)
Serves 1 Prep: 30 min Cook: 8 min

Ingredients

Tinned mackerel in teriyaki sauce 1
Onion 1/4
Beansprouts 80-100g
Spring onion 1
Eggs 2
Water 100ml
Vegetable oil 1 tbsp
Red chilli slices (optional) 4-5

Method

1
Put the oil in a frying pan the same diameter as your donburi (rice) bowl. Add the sliced onion and cook on medium heat until softened.
2
Add the tinned mackerel complete with its teriyaki sauce and break the mackerels into chunks. Add the beansprouts.
3
Pour in the water and boil a little. Pour in half the beaten egg and sprinkle over 2/3 of the chopped spring onion. Put the lid on and cook on low heat for 1 minute.
4
Remove the lid and pour in the remaining beaten egg. Sprinkle the last of the spring onions, then put the lid back on, turn the heat off and let it rest for 30-60 seconds. The egg should not be too firm.
5
Slice the egg over the cooked rice in the bowl and garnish with the red chill if you like. Shredded nori seaweed also works well as a garnish.

Tips & Note

Super Easy Japanese Donburi with Mackerel in Teriyaki Sauce

Tinned mackerel in teriyaki sauce is actually delicious enough to eat as it is, and it almost tastes the same as Japanese 'kabayaki' once you add some water.

Recipe By: cookbuzz (https://cookbuzz.com/kitchen/454)

Serves 1

Prep: 30 min

Cook: 8 min

Ingredients

Tinned mackerel in teriyaki sauce 1
Onion 1/4
Beansprouts 80-100g
Spring onion 1
Eggs 2
Water 100ml
Vegetable oil 1 tbsp
Red chilli slices (optional) 4-5
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Super Easy Japanese Donburi with Mackerel in Teriyaki Sauce

Recipe ID :2686 Posted on 27 JUN 2017
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Serves 1

Prep 30min
Cook 8min
views 3,085
printed 5

saved 4

Tinned mackerel in teriyaki sauce is actually delicious enough to eat as it is, and it almost tastes the same as Japanese 'kabayaki' once you add some water.

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Ingredients

Print Ingredients Email Ingredients
1
1/4
80-100g
1
2
100ml
1 tbsp
4-5

Method

Prep
30min
Cook
8min
1
Put the oil in a frying pan the same diameter as your donburi (rice) bowl. Add the sliced onion and cook on medium heat until softened.
2
Add the tinned mackerel complete with its teriyaki sauce and break the mackerels into chunks. Add the beansprouts.
3
Pour in the water and boil a little. Pour in half the beaten egg and sprinkle over 2/3 of the chopped spring onion. Put the lid on and cook on low heat for 1 minute.
4
Remove the lid and pour in the remaining beaten egg. Sprinkle the last of the spring onions, then put the lid back on, turn the heat off and let it rest for 30-60 seconds. The egg should not be too firm.
5
Slice the egg over the cooked rice in the bowl and garnish with the red chill if you like. Shredded nori seaweed also works well as a garnish.

Tips & Note

Category

Japan Britain Alcohol Eggs Mackerel Root Vegetables Salad Vegetables Spring Onions

Related donburi teriyaki beansprouts red chilli nori
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