Hello everybody, I hope you are having an incredible day today. Today, we’re going 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 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 recent trending foods on earth. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. For Bentos: Stir-fried Hijiki Seaweed, Tuna and Chinese Cabbage with Oyster Sauce and Mayonnaise is something that I’ve loved my whole life. They are fine and they look fantastic.
Then check the seasoning and add extra pepper, oyster sauce, fish sauce, soy sauce or sesame oil to Take the wok off the heat and scoop the stir fried Chinese egg noodles and vegetables into large bowls. Drizzle with the remaining oyster sauce. Bok Choy Stir Fry with Oyster Sauce. Stir fried hijiki salad/Teriyaki flavoured egg.
To get started with this recipe, we have to prepare a few ingredients. 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 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
- Get 20 grams Hijiki (dried)
- Get 1 can Canned tuna
- Prepare 1 tbsp ☆Sesame oil (for stir frying)
- Make ready 1/2 tbsp ☆Grated garlic
- Make ready 2 tsp ★Chicken soup stock (powder)
- Take 1 tbsp ★Oyster sauce
- Take 2 tbsp ★Mayonnaise
- Make ready 1 as much (to taste) ★Ground sesame seeds and toasted sesame seeds
- Prepare 1 (I added leftover chikuwa)
Hijiki seaweed is naturally green or brown in color when it's hand-harvested by fishermen and divers in the wild. Before being packaged, it is boiled and then dried, and this process turns hijiki black. You will need to rehydrate it by soaking in the water prior to cooking. Like the other edible sea vegetables.
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.
You will need to rehydrate it by soaking in the water prior to cooking. Like the other edible sea vegetables. There are more Chinese seasonings like oyster sauce and other flavorings in it. That is very good too, but it is a bit more elaborate than what we eat everyday. Typical vegetables used for Yasai Itame are cabbage, onions, bean sprouts.
So that is going to wrap it up with this exceptional food for bentos: stir-fried hijiki seaweed, tuna and chinese cabbage with oyster sauce and mayonnaise recipe. Thanks so much for your time. I’m confident that you will make this at home. There is 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!
