[Cabbage Shirishiri] ...Add canned tuna and eggs!!
<Ingredients> (Easy-to-make portions)
All-purpose salted cabbage: appropriate amount
Canned tuna: 1 can
Egg: 1
Salt: a pinch
Sesame oil: appropriate amount
Coarsely ground black pepper: appropriate amount
Soy sauce: a dash
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Beat the egg and mix in a pinch of salt.
Heat a frying pan, add olive oil, tilt the pan to pool the oil, add the egg, make soft scrambled eggs, and remove from the pan.
Add a little sesame oil to the empty pan, add the all-purpose salted cabbage, sprinkle with a little salt, stir-fry, then cover with a lid and turn off the heat. (Cook until it reaches your preferred texture)
Open the lid, turn the heat back on, add the canned tuna, stir-fry briefly, then return the eggs to the pan and stir everything together.
Serve in a bowl, sprinkle with coarsely ground black pepper if desired, and add a dash of soy sauce if it needs more flavor.
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<Check out the video for how to make basic all-purpose salted cabbage!>
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Shirishiri is a local Okinawan dish,
and it is generally made with carrots.
It is made by stir-frying carrots, which have been thinly sliced using a tool called a shirishiri grater,
together with tuna and eggs.
That's where our all-purpose salted cabbage comes in!!
Since it's already thinly sliced,
if you stir-fry it quickly, it becomes shirishiri in no time!!
So, this is what I ended up with.
It's super easy if you use all-purpose salted cabbage♪
With the eggs and tuna, it's filling,
and makes a really great side dish.
It goes well with both bread and rice.
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■Check out the all-purpose salted cabbage recipe
■See the table of contents again♪
