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If you are having trouble recently in the kitchen when it concerns getting your cuisine ideal, you are not alone. Many individuals have natural cooking ability but not quite adequate expertise to cook with excellence. This For Bentos: Stir-fried Hijiki Seaweed, Tuna and Chinese Cabbage with Oyster Sauce and Mayonnaise recipe is an excellent start, very easy to prepare and also scrumptious.

You need to 4 Chinese cabbage leaves.
Prepare Hijiki (dried).
Provide Canned tuna.
You need ☆Sesame oil (for stir frying).
Prepare ☆Grated garlic.
Provide ★Chicken soup stock (powder).
Prepare ★Oyster sauce.
Use ★Mayonnaise.
You need as much (to taste) ★Ground sesame seeds and toasted sesame seeds.
Provide (I added leftover chikuwa).

Short Tips:

- Salt is the one of the key making the food’s flavor jump around on your tongue. Most of recipes you read will mention when you should add salt, but it is a good rule of thumb to add at least a pinch or two when you begin cooking and again at the very end. Your palate are going to be the ultimate guide here, so taste often.

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..

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