Cabbage and Tuna Rice Bowl: A Healthy and Delicious Meal
How to Make Cabbage and Tuna Rice Bowl
A low-calorie, one-bowl meal featuring cabbage, known for its stomach-soothing properties, and protein-rich tuna. Perfect for a light yet satisfying meal.
Main Ingredients- 2 bowls of brown rice (warmed)
- 1 can of tuna (drained)
- 6 leaves of cabbage (about 1/4 head)
- 40g of chives (a small bunch)
- 1 tbsp cooking oil
Seasoning- 1 tbsp minced garlic
- 1 tbsp cooking wine (like Mirin or Sake)
- 2 tbsp soy sauce
- 1 tbsp oligosaccharide (or corn syrup)
- A pinch of black pepper
- 1 tbsp minced garlic (Note: duplicate entry for clarity, ensure this is included in step 2)
- 1 tbsp minced garlic
- 1 tbsp cooking wine (like Mirin or Sake)
- 2 tbsp soy sauce
- 1 tbsp oligosaccharide (or corn syrup)
- A pinch of black pepper
- 1 tbsp minced garlic (Note: duplicate entry for clarity, ensure this is included in step 2)
Cooking Instructions
Step 1
First, thinly slice the cabbage leaves after washing them and removing the core. Cut the chives into approximately 6cm lengths. Preparing your ingredients beforehand will make the cooking process much smoother.
Step 2
Heat 1 tablespoon of cooking oil in a pan over medium heat. Add the sliced cabbage and stir-fry until it becomes slightly translucent. Sautéing the cabbage until it softens and releases its natural sweetness is key.
Step 3
Once the cabbage is about halfway cooked and starting to soften, add 1 tablespoon of minced garlic, 1 tablespoon of cooking wine, 2 tablespoons of soy sauce, 1 tablespoon of oligosaccharide, and a pinch of black pepper. Stir-fry quickly to ensure the seasonings are well incorporated. Be mindful of the heat to prevent the sauce from burning.
Step 4
Drain the oil thoroughly from the can of tuna using a sieve. Removing excess oil prevents the dish from becoming greasy and enhances the pure flavor of the tuna.
Step 5
When the cabbage is almost fully cooked, add the drained tuna to the pan. Gently toss and stir-fry with the cabbage for about 1 minute. Be careful not to overcook the tuna, as it can become dry and tough.
Step 6
Finally, add the chopped chives to the pan. Stir-fry briefly, just until the chives begin to wilt. Overcooking chives will make them mushy, so a quick stir is best to maintain their fresh, crisp texture.
Step 7
Serve the stir-fried cabbage and tuna mixture over two bowls of warm brown rice. For an extra touch, you can garnish with shredded seaweed (nori) or sesame seeds. Enjoy your nutritious and delicious Cabbage and Tuna Rice Bowl!
