Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, for bentos: stir-fried hijiki seaweed, tuna and chinese cabbage with oyster sauce and mayonnaise. One of my favorites food recipes. This time, I am going to make it a little 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 well liked of current trending foods in the world. It is appreciated by millions every day. It is easy, it’s quick, it tastes yummy. They are nice and they look wonderful. 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 get started with this particular recipe, we must first 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
- Make ready 20 grams Hijiki (dried)
- Make ready 1 can Canned tuna
- Prepare 1 tbsp ☆Sesame oil (for stir frying)
- Get 1/2 tbsp ☆Grated garlic
- Take 2 tsp ★Chicken soup stock (powder)
- Make ready 1 tbsp ★Oyster sauce
- Prepare 2 tbsp ★Mayonnaise
- Prepare 1 as much (to taste) ★Ground sesame seeds and toasted sesame seeds
- Take 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’s going to wrap this up with this special 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 will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
