Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, for bentos: stir-fried hijiki seaweed, tuna and chinese cabbage with oyster sauce and mayonnaise. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Add cabbage, and stir-fry until softened. Add tuna, and stir well with vegetables. You can always make a salad with the cabbage and canned tuna instead of a stir-fry.
For Bentos: Stir-fried Hijiki Seaweed, Tuna and Chinese Cabbage with Oyster Sauce and Mayonnaise is one of the most popular of recent trending meals in the world. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look wonderful. For Bentos: Stir-fried Hijiki Seaweed, Tuna and Chinese Cabbage with Oyster Sauce and Mayonnaise is something that I’ve loved my whole life.
To get started with this particular recipe, we have to prepare a few components. You can cook for bentos: stir-fried hijiki seaweed, tuna and chinese cabbage with oyster sauce and mayonnaise using 10 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make For Bentos: Stir-fried Hijiki Seaweed, Tuna and Chinese Cabbage with Oyster Sauce and Mayonnaise:
- Make ready 3 to 4 Chinese cabbage leaves
- Take 20 grams Hijiki (dried)
- Get 1 can Canned tuna
- Prepare 1 tbsp ☆Sesame oil (for stir frying)
- Make ready 1/2 tbsp ☆Grated garlic
- Prepare 2 tsp ★Chicken soup stock (powder)
- Get 1 tbsp ★Oyster sauce
- Make ready 2 tbsp ★Mayonnaise
- Prepare 1 as much (to taste) ★Ground sesame seeds and toasted sesame seeds
- Take 1 (I added leftover chikuwa)
Then check the seasoning and add extra pepper, oyster sauce, fish sauce, soy sauce or sesame oil to taste if necessary. Fried kale, black hijiki seaweed, carrot, oshinko, edamame and lemon dressing. Fresh tuna and scallion with sweet miso sauce. Served Rare with Yuzu Mayonnaise Sauce Served with Crispy Onions and Carrots.
Steps to make For Bentos: Stir-fried Hijiki Seaweed, Tuna and Chinese Cabbage with Oyster Sauce and Mayonnaise:
- Chop the cabbage into 3 cm pieces. Slice the chikuwa thinly. Re-hydrate the hijiki by soaking in water, and drain.
- Put the ☆ ingredients in a pan over medium heat. Immediately add the lightly drained tuna.
- Add the hijiki…
- Add the chikuwa slices. (If you're going to add frozen corn, put it in now.) Quickly mix everything together.
- Add the cabbage, and cook until it's completely wilted.
- When it looks like this, add the ★ ingredients in the order listed. Turn off the heat after adding the oyster sauce, then add the mayonnaise and mix in. Sprinkle sesame seeds at the end…
- I grind the sesame seeds right over the pan using a cheap grinder that I got at a 100 yen shop. You can just use toasted seeds, or pre-ground seeds.
- Done! With the ingredient amounts listed, I got one 500 ml capacity storage container full.
Stir-fried shrimp, scallop and vegetable with teriyaki sauce. Stir-fried cabbage is a vegetable dish which goes very well with curries and fritters. This is one of my favourite stir-fry vegetable dishes especially at South Indian eateries. As it is, cabbage does not have much flavours. It easily absorbs the tasty flavours of the spices that are cooked together with it.
So that is going to wrap it up for this special food for bentos: stir-fried hijiki seaweed, tuna and chinese cabbage with oyster sauce and mayonnaise recipe. Thanks so much for your time. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
