Tenshinhan (canned tuna Tenshinhan) | Toshiko Okuzono's daily recipe [home cooking researcher official channel]'s recipe transcription

・ It is easy to stabilize the taste of eggs by setting the standard for salting.
・ By adding tuna cans with oil, the eggs will be softened and the taste of tuna will be added.
・ Cut all green onions at the time of purchase and store them in a zipper bag so that you can use them immediately when you want to use them. If left unused, it can be frozen in the zipper bag.
・ The taste of Tenshin-don is different depending on the Kanto and Kansai regions. In the Kanto region, there are many ketchup-based sweet and sour sauces, and in the Kansai region, there are many soy sauce-based sweet and sour sauces. (This time it will be a Japanese style base in Kansai)
・ If there is a lot of bean paste, the amount of salt will be high, so use less bean paste.
・ By sprinkling dried bonito flakes, it tastes like soup stock.
・ By sprinkling dried bonito on rice, the dried bonito sucks the dried bonito instead of the rice, so you can eat deliciously even with a small amount of dried bonito.
・ When steaming eggs, steam them until the surface is dry (whitening).
・ In step 3, the taste of eggs and tuna remains in the frying pan, so put the sauce in the frying pan as it is.
・ The softness of the egg matches the umami of the canned tuna and dried bonito flakes.