For Bentos: Stir-fried Hijiki Seaweed, Tuna and Chinese Cabbage with Oyster Sauce and Mayonnaise

• 3 to 4 Chinese cabbage leaves
• 20 grams Hijiki (dried)
• 1 can Canned tuna
• 1 tbsp Sesame oil (for stir frying)
• 1/2 tbsp Grated garlic
• 2 tsp Chicken soup stock (powder)
• 1 tbsp Oyster sauce
• 2 tbsp Mayonnaise
• 1 as much (to taste) Ground sesame seeds and toasted sesame seeds
• 1 (I added leftover chikuwa)

1. Chop the cabbage into 3 cm pieces.
2. Slice the chikuwa thinly.
3. Re-hydrate the hijiki by soaking in water, and drain.
4. Put the ingredients in a pan over medium heat.
5. Immediately add the lightly drained tuna.
6. Add the hijiki...
7. Add the chikuwa slices.
8. (If you're going to add frozen corn, put it in now.)
9. Quickly mix everything together.
10. Add the cabbage, and cook until it's completely wilted.
11. When it looks like this, add the ingredients in the order listed.
12. Turn off the heat after adding the oyster sauce, then add the mayonnaise and mix in.
13. Sprinkle sesame seeds at the end...
14. I grind the sesame seeds right over the pan using a cheap grinder that I got at a 100 yen shop.
15. You can just use toasted seeds, or pre-ground seeds.
16. Done!
17. With the ingredient amounts listed, I got one 500 ml capacity storage container full.

cabbage, hijiki, tuna, sesame oil, garlic, chicken soup stock, oyster sauce, mayonnaise, much

Taken from cookpad.com/us/recipes/171872-for-bentos-stir-fried-hijiki-seaweed-tuna-and-chinese-cabbage-with-oyster-sauce-and-mayonnaise (may not work)