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