Canned Tuna Donburi Japanese cooking recipe

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6 ounces light chunk tuna in water, drained
3 large eggs, lightly beaten
1/2 teaspoon sugar (makes the eggs fluffier)
1/2 teaspoon shoyu (soy sauce)
1 teaspoon vegetable oil
2 tablespoons onions, chopped white (optional)
2 tablespoons kamaboko, chopped (fishcake) (optional)
salt and pepper
1 teaspoon Nori Goma Furikake or nori sushi sheet, diced to matchsticks

1Add oil to frying pan on medium-high heat. Quickly sauté onions.
2In separate bowl, mix all other ingredients, including sautéed onions but omit Nori.
3Add ingredients to frying pan, reduce to medium heat, and cook until eggs are cooked through.
4Serve over hot rice and top with a dash of furikake.

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