In season当季Korean韩式
Tuna Mayo Rice Bowl (Chamchi Mayo Deopbap)韩式金枪鱼蛋黄酱盖饭
A familiar Korean pantry bowl with tuna mayo, cooked egg and sweet soy onion. Ready-cooked rice keeps the published time honest; cooking dry rice is extra.常见韩式储备食材盖饭，金枪鱼蛋黄酱、熟蛋、甜酱油洋葱齐备；计时用熟饭，现煮生米另算。
BEGINNER FIELD GUIDE新手做饭说明书
Before you turn on the heat先备齐，再开火
Wash hands & produce洗手、洗菜洗手、洗菜Lava manos y verduras손·채소 씻기
Keep raw meat apart生熟分开生熟分開Lo crudo, aparte날것은 따로
Measure first先量好先量好Mide antes먼저 계량
- Drain tuna and weigh the drained amount; can size and drained weight differ. Thinly slice onion and cucumber, chop scallion, crumble nori and beat eggs.沥金枪鱼后称净量，罐头总重不等于沥干重；洋葱黄瓜薄切，葱碎海苔碎和打散蛋备好。
Written for 2 servings · cooking more? Use batches按 2 人份写 · 加量请分批按 2 人份寫 · 加量請分批Para 2 porciones · si haces más, por tandas2인분 기준 · 늘리면 나눠 조리
Full safety & prep notes完整安全与备料说明完整安全與備料說明Notas completas de seguridad안전·준비 전체 안내
These instructions use the base recipe: 2 servings. Scaling ingredients does not scale pan size or cooking time. Use batches and verify the stated checkpoints.以下按原方2人份写。改变份量不会自动改变锅大小或烹饪时间；增加份量请分批，并核对每步判断点。
- Wash hands; rinse fresh produce under running water and dry it. Keep raw meat or fish separate; do not wash raw poultry.洗手；蔬果用流水洗净并擦干。生肉、生鱼与即食食物分开，不冲洗生鸡肉。
- Measure the displayed ingredient list before heating; amounts follow your chosen servings. Rinsing, blanching and separately mentioned drinking water are additional.开火前按随人数变化的清单量好食材；另备清洗、焯菜及文中另提的饮用水。
Ingredients食材
- Canned light tuna in water, drained水浸淡色金枪鱼罐头，沥干5 oz盎司
- Store-bought mayonnaise市售蛋黄酱2 tbsp大勺
- Eggs鸡蛋2 large个大的
- Yellow onion黄洋葱0.5
- Ready-cooked short-grain rice已煮熟的短粒米饭2 cups杯
- Soy sauce酱油2 tsp小勺
- Mirin味醂2 tsp小勺
- Sugar白糖1 tsp小勺
- Neutral oil中性植物油2 tsp小勺
- Scallion葱1
- Nori sheet寿司海苔片1 sheet张
- English cucumber英国长黄瓜0.5
Method做法
Put the onion in the skillet with the soy sauce, mirin, sugar, and 2 tbsp drinking water. Let it soften, then scrape the onion and all its sauce into a clean bowl.
洋葱放进锅里，加酱油、味醂、糖和2大匙饮用水，煮到变软，再把洋葱和汤汁一起盛进干净的碗里。
The onion bends easily and the sauce hasn't cooked dry.洋葱一弯就软，汁还没收干。
Common mistake & quick fix容易错在哪，怎么补救
Keep small, steady bubbles, not a fierce boil. If liquid runs low before the food is tender, add a little hot water.保持轻轻冒泡，别大滚；食材没软而汤快干时，补少量热水。
In the same skillet, warm the oil, add the eggs, and fold them gently until fully set and 160°F (71°C).
还是这口锅，把油烧热，倒入蛋液，轻轻推着折，直到完全凝固、到160°F (71°C)。
The egg curds are tender, with no runny patches.蛋块嫩，没有流动的蛋液。
Common mistake & quick fix容易错在哪，怎么补救
If the egg is still wet or runny inside, cover over low heat and continue until set and 160°F (71°C).蛋心仍湿或流动时，盖锅小火继续加热至凝固、中心160°F (71°C)。
Heat the cooked rice per its package, or reheat chilled rice to 165°F (74°C). Stir the tuna into the measured mayonnaise, holding back a little for a light drizzle at the end if you like.
熟饭按包装说明加热，冷藏的剩饭要热到165°F (74°C)。金枪鱼拌进量好的蛋黄酱里，想最后细淋一点的话就留出一小勺。
The rice is hot all the way through, not lukewarm.米饭热透，不是温温的。
Common mistake & quick fix容易错在哪，怎么补救
Keep perishable ingredients refrigerated until needed; use clean utensils and serve promptly.易腐食材用前冷藏，使用干净器具，做好尽快吃。
Spoon the rice into bowls and top with the egg, the onion and its sauce, the tuna mayo, cucumber, scallion, and nori. Eat right away, drizzling on only the mayonnaise you set aside.
米饭分装到碗里，铺上蛋、洋葱和汁、金枪鱼蛋黄酱、黄瓜、葱和海苔。马上吃，最后只淋之前留出来的那点蛋黄酱。
The toppings stay distinct and the rice isn't swimming in sauce.配料分明，饭没泡在酱里。
Common mistake & quick fix容易错在哪，怎么补救
Leftovers: into the fridge within 2 hours (1 hour on a hot 90°F+ day), eat within 3 days, and reheat to 165°F (74°C).吃不完的2小时内放冰箱（天热超90°F就1小时内），3天内吃完，回热要热到165°F (74°C)。
Know your ingredients认识食材
Ingredients explained食材讲解
Store-bought mayonnaise市售蛋黄酱Mayonnaise binds sauces and adds creaminess; Kewpie (Japanese) is richer, made with yolks only.蛋黄酱让酱汁顺滑；日本丘比只用蛋黄，更浓郁。
Eggs鸡蛋Cheap complete protein. Older eggs peel easier; room-temp eggs bake and whip better.便宜的完全蛋白。放几天的蛋好剥壳；回温的蛋烘焙打发更好。
Yellow onion黄洋葱Flavor base of most savory cooking. Yellow for cooking, red raw. Firm, dry skins = fresh.咸味菜的底味。黄洋葱做菜，紫洋葱生吃。外皮干、紧实为新鲜。
- Soy sauce酱油
Umami and salt in one. Low-sodium versions cut ~40% salt.鲜和咸一次到位。低钠款少约四成盐。
Sugar白糖A little sugar balances salt and acidity; add gradually and taste as you go.少量糖能平衡咸和酸；分次加，边尝边调。
- Neutral oil中性植物油
Extra-virgin olive oil for finishing; neutral oils (avocado, canola) for high heat.特级初榨橄榄油淋面；高温用中性油（牛油果油、菜籽油）。
Scallions葱Whites for cooking, greens for garnish. Regrow roots in a glass of water.葱白下锅，葱绿点缀。根泡水能再长。
Cookware厨具
Skillet with lid, small pot, colander, knife, board, measuring tools and food thermometer带盖平底锅、小锅、漏篮、刀、砧板、量具与食品温度计
Make it a balanced meal营养搭配建议
Rice is the starch, tuna and egg supply protein. Cucumber adds freshness but a leafy side adds more vegetable variety; no extra rice is needed.米饭是淀粉，鱼蛋供蛋白质，黄瓜清爽；加绿叶配菜更丰富，不需再加饭。
Why it works: aim for half the plate vegetables, a quarter protein, a quarter whole grains or starch — then let one rich dish be the star.搭配思路：半盘蔬菜、四分之一蛋白、四分之一主食；一桌里只让一道浓郁的菜当主角。
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