Tuna Flakes (Tsuna no tsukudani)

When there is no proper main dish, Japanese people often eat white rice with tsukudani, fish or seaweed boiled down with soy sauce. Normally it takes a long time to cook tsukudani, but here is a quick recipe for busy people.


Serves: 4

  • 1 tin of tuna, drained
  • 2 tbsp soy sauce
  • 1 tbsp sake
  • 1 tbsp mirin
  • 1 tbsp ground sesame seeds


  1. Mix the drained tuna with the soy sauce, sake and mirin.
  2. Stir-fry the tuna mixture well, until no liquid remains, then add the ground sesame. Fry for another 5 minutes.
  3. Use as a topping or garnish for rice, pasta, or toast. This will keep for 4-5 days in the fridge.