■New onion…1 piece

■Mizuna…1/2 bunch

■Canned tuna…100g

■ Bonito Soup Stock with Flying Fish (contents) … 1 bag(s)

■ Vinegar…2 tbsp

■Black pepper…a little

■ Egg ... 1

 

① Slice the new onion thinly, soak in water for about 10 minutes, then drain well.

② Cut the mizuna into 5cm lengths.

③Add canned tuna (with oil), contents of Bonito Soup Stock with Flying Fish, vinegar, and black pepper into a bowl and mix. (Agodashi tuna dressing)

④ Crack an egg into boiling water to make a poached egg.

⑤ Arrange ① and ② in a bowl and put ④ on top. Finish by adding the Ajidashi tuna dressing from step ③.