Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a special 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’m gonna make it a little bit unique. This will be really delicious.
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.
For Bentos: Stir-fried Hijiki Seaweed, Tuna and Chinese Cabbage with Oyster Sauce and Mayonnaise is one of the most popular of current trending meals in the world. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look fantastic. For Bentos: Stir-fried Hijiki Seaweed, Tuna and Chinese Cabbage with Oyster Sauce and Mayonnaise is something which I have loved my entire life.
To get started with this recipe, we have to first prepare a few ingredients. 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 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
- Prepare 20 grams Hijiki (dried)
- Prepare 1 can Canned tuna
- Make ready 1 tbsp ☆Sesame oil (for stir frying)
- Make ready 1/2 tbsp ☆Grated garlic
- Get 2 tsp ★Chicken soup stock (powder)
- Make ready 1 tbsp ★Oyster sauce
- Take 2 tbsp ★Mayonnaise
- Make ready 1 as much (to taste) ★Ground sesame seeds and toasted sesame seeds
- Get 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.
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.
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’s 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. Thank you very much for your time. I’m confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
