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  • Writer's pictureMiwa




<Yield> 2 servings

<Prep time> 5 minutes

<Cook time> 15 minutes


- 2 small potato (about 150g, peeled)

- 1 small onion, ½ cup, diced (100g)

- ½  cup (100g) mixed vegetables (frozen)

- 1  cup of milk

- 1 can of tuna (70g, canned in water)

- ½ teaspoon high heat oil

-  2 pinches salt

- ½  tsp bouillon cube

-¼ tsp soysauce ( Optional)

★Find Japanese ingredients here.


1. Peel and cut 1 potato into small cubes. Rinse briefly under water. Finely dice the onion.

2. In a pot, heat oil over medium heat. Add the diced onion and salt, sauté until softened. Add 1  cup of water, the cubed potato from step 1, the mixed vegetables and bouillon cube. Cover and simmer until the potato is almost tender for 4-5 mins.

3. Add the milk to the pot. Just before the soup starts to boil, reduce the heat and grate the remaining potato directly into the pot while stirring. Cook over low heat for 4 minutes with the lid on until the potato is fully cooked.

4. Add the canned tuna along with its liquid, warm through, and gently mix. Adjust the taste with salt and soy sauce. Serve in a bowl.

Enjoy your creamy and flavorful Potato and Tuna Stew from Miwa's Japanese Cooking!

<Miwa’s tips>

- Feel free to change up the vegetables. Green beans, sweet potatoes and broccoli would be great options.

-For vegan options, omit tuna and add mushrooms and  splash of soysauce or miso paste for Umami boost!


<Storage time>

Store it in an airtight container in the fridge for 3 days.

2024/2/23 MIWA

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