Hello everybody, 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. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
For Bentos: Stir-fried Hijiki Seaweed, Tuna and Chinese Cabbage with Oyster Sauce and Mayonnaise is one of the most favored of recent trending foods in the world. It’s enjoyed by millions every day. It is simple, it is fast, it tastes yummy. They’re fine and they look fantastic. For Bentos: Stir-fried Hijiki Seaweed, Tuna and Chinese Cabbage with Oyster Sauce and Mayonnaise is something which I’ve loved my whole life.
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.
To begin with this particular recipe, we have to prepare a few components. You can have 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 that.
The ingredients needed to make For Bentos: Stir-fried Hijiki Seaweed, Tuna and Chinese Cabbage with Oyster Sauce and Mayonnaise:
- Prepare 3 to 4 Chinese cabbage leaves
- Take 20 grams Hijiki (dried)
- Take 1 can Canned tuna
- Make ready 1 tbsp ☆Sesame oil (for stir frying)
- Make ready 1/2 tbsp ☆Grated garlic
- Prepare 2 tsp ★Chicken soup stock (powder)
- Make ready 1 tbsp ★Oyster sauce
- Make ready 2 tbsp ★Mayonnaise
- Prepare 1 as much (to taste) ★Ground sesame seeds and toasted sesame seeds
- Get 1 (I added leftover chikuwa)
Served Rare with Yuzu Mayonnaise Sauce Served with Crispy Onions and Carrots. Stir-fried shrimp, scallop and vegetable with teriyaki sauce. Shumai, hijiki, seaweed salad and California roll. Mixed crab, white tuna and spicy tuna lightly panko fried served with a light ponzu sauce.
Instructions 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.
Wok stir-fried gulf shrimp, fresh pineapple, red peppers, snow peas, celery and red onions. Here's my quick stir-fried Chinese egg noodles with vegetables in oyster sauce! Then check the seasoning and add extra pepper, oyster sauce, fish sauce, soy sauce or sesame oil to taste if necessary. 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.
So that is going to wrap it up for this exceptional food for bentos: stir-fried hijiki seaweed, tuna and chinese cabbage with oyster sauce and mayonnaise recipe. Thank you very much for your time. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
