A Springtime Dish: Cabbage and Tuna Stuffed Abura-age Fried Tofu

1. 1

   Fill a pan with water and bring to a boil.

2. 2

   Finely chop the cabbage in the meantime, and put in a colander or a sieve.

3. 3

   Pour boiling water over the cabbage, and let drain.

4. 4

   Add drained canned tuna to the drained cabbage, season with pepper, salt, and mayonnaise, and mix well.

5. 5

   Adjust the amount of mayonnaise to taste.

6. 6

   Cut the aburaage in half and open up to make pouches.

7. 7

   Pack the mixture from Step 2 into the pouches so that it doesn't spill out.

8. 8

   Pan fry the filled pockets in a frying pan without oil until browned on both sides, and they're done.

9. 9

   Eat with a little soy sauce drizzled on.

* Per serving · 4 servings · Values may vary.

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