‘Soboro’ means crumbled meat in Japanese. ‘Soboro’ can be made with fish meat. I have share a similar rice bowl dish ‘Spicy Tuna Soboro Don’ that is seasoned with Chilli. I seasoned this dish with Curry Powder. I always use Tuna in Springwater. If you use Tuna in Brine, you need to reduce the amount of Soy Sauce.


2 Servings


1 (*185g) Canned Tuna in Springwater
1 tablespoon Sake (Rice Wine)
1 teaspoon grated Ginger
1 teaspoon Oil *You don’t need it if you use Tuna in Oil
1 teaspoon Curry Powder
1 teaspoon Sugar *alter the mount
2 to 3 teaspoons Soy Sauce
Toasted Sesame Seeds
2 servings warm Cooked Rice
*Additional Ingredients: Scrambled Egg, Corn Kernels, Peas, Edamame, Sautéed Spinach, Blanched Carrot, etc.

  1. Place drained Tuna in a small frying pan or saucepan, sprinkle with Sake (Rice Wine) and grated Ginger, and mix well. Add Oil, Curry Powder, Sugar and Soy Sauce, and cook over medium heat, stirring, for a few minutes OR until the sauce is almost gone. Add some Toasted Sesame Seeds.
  2. *Note: Depending on the saltiness of the Tuna, reduce the amount of Soy Sauce.
  3. Half fill a bowl with warm Cooked Rice and cover it with Tuna Soboro and other ingredients of your choice. Today I added scrambled Egg and Peas & Edamame marinated in Soy Sauce.