Savory Tuna Cabbage One-Pot Rice! Easy and Delish Weeknight Dinners
Hello food lovers!
Welcome back to my kitchen! Today, I’m excited to share a super simple, incredibly flavorful, and satisfying dish that’s perfect for a quick lunch or dinner: Tuna and Cabbage One-Pot Rice. This recipe is all about convenience without sacrificing taste, cooking everything together in a single pot. It’s a fantastic way to enjoy Japanese home-style cooking.
Let’s get straight to it! You can also watch the full video guide on my YouTube channel.
Ingredients (Serves 1)
Here’s what you’ll need:
Rice: 75g (approx. 2.6 oz) – Japanese short-grain rice recommended
Canned Tuna: 50g (approx. 1.8 oz), drained of oil/water
Cabbage: 60g (approx. 2.1 oz)
Salt & Pepper: A pinch, for seasoning cabbage
Vegetable Oil: 1 tsp
For the Seasoning Broth:
Water: 100ml (approx. 0.4 cup, or scant 1/2 US cup)
Soy Sauce: 1/2 Tbsp
Sake (Japanese Rice Wine): 1/2 Tbsp
Sugar: 1/2 tsp
MSG (e.g., Ajinomoto): A tiny pinch (optional)
Shio Kombu (Salted Kelp): 1 tsp (If unavailable, substitute with a small pinch of dashi powder or a tiny pinch of salt)
Optional Topping:
Katsuobushi (Bonito Flakes): A small handful, to taste
Instructions: Let’s Cook!
This recipe comes together in just a few simple steps:
Prep the Rice: Wash the rice thoroughly under cold running water until the water runs mostly clear. Drain it very well in a sieve.
Cook the Cabbage: Cut the cabbage into bite-sized pieces. Heat the oil in a small pot (the one you’ll cook the rice in) over medium heat. Add the cabbage, season with a pinch of salt and pepper, and stir-fry until slightly softened. Remove the cabbage from the pot and set it aside.
Combine Rice & Seasonings: No need to wash the pot! Add the drained rice to it. Pour in the water, then add the drained tuna, soy sauce, sake, sugar, MSG (if using), and shio kombu (or its substitute). Stir everything together well to combine.
Cook the Rice: Place the pot over high heat and bring the liquid to a rolling boil. Once it’s boiling vigorously, immediately reduce the heat to low, cover the pot with a lid, and let it simmer for 15-20 minutes.
Check for Doneness: After 15-20 minutes, listen closely and try to catch a whiff. The water should be completely absorbed. A very faint, slightly toasted or “almost焦げ (koge – scorched)” smell is a good sign that it’s perfectly cooked and ready. Turn off the heat.
Steam & Serve (Important!): If you have the time, let the rice sit, covered and off the heat, for an additional 10 minutes. This steaming step makes the rice fluffier and more delicious.
Finish & Enjoy: Open the lid, add the previously cooked cabbage on top, and sprinkle with katsuobushi (if using). Give it all a good, gentle mix. Serve hot and enjoy your delicious Tuna and Cabbage One-Pot Rice!
This dish is a lifesaver on busy days and a great example of how simple ingredients can create something truly tasty. I hope you give this recipe a try!
Don’t forget to check out the video tutorial on my YouTube channel for a step-by-step visual guide. If you make this, let me know how it turned out in the comments below or tag me in your photos on social media!
Happy cooking!
