Crispy Cabbage Tuna Rice Bowl for Diet
Easy and Delicious Diet Food: Kyuhyun’s Cabbage Tuna Rice Bowl
This is a Cabbage Tuna Rice Bowl recipe perfect for enjoying a satisfying and tasty meal while on a diet! The combination of the crisp cabbage texture and savory tuna is exquisite, and it’s so enjoyable you won’t get tired of eating it, making it ideal for a consistent diet. It’s quick and easy to make, so give it a try right away!
Main Ingredients- 200g Cabbage (approx. 1/4 head)
- 1 Tbsp Vinegar
- 100g Canned Tuna (drained)
- 1 Egg
- 1/2 stalk Green Onion
Cooking Instructions
Step 1
First, wash the 200g of cabbage thoroughly, then thinly slice it into strips about 0.5cm wide. Slicing them not too thinly will help preserve their crisp texture.
Step 2
Place the sliced cabbage in a bowl with 1 cup of water and 1 tablespoon of vinegar and let it soak for 10 minutes. This helps reduce any bitterness from the cabbage and enhances its fresh crunch. After 10 minutes, rinse under running water and drain thoroughly in a colander.
Step 3
Drain the canned tuna completely using a fork or spoon. It’s important to remove all the oil to prevent the dish from being too greasy. Finely chop the 1/2 stalk of green onion, separating the white and green parts, to prepare for making fragrant green onion oil.
Step 4
Heat a pan over medium heat, add a generous amount of cooking oil, and sauté the chopped green onions for about 1 minute until fragrant. Be careful not to burn the green onions; you want to create a gentle, aromatic oil.
Step 5
Once the aroma of the green onions is released, add the drained cabbage and stir-fry over medium-high heat. Stir-fry for 2-3 minutes until the cabbage is slightly wilted but still retains some crispness. Avoid overcooking it until it becomes mushy.
Step 6
When the cabbage is slightly softened, add 1 tablespoon of tuna extract for seasoning. If you don’t have tuna extract, you can substitute it with 1 tablespoon of Korean soy sauce or regular soy sauce.
Step 7
Add 0.5 tablespoon of oyster sauce for an extra layer of flavor and stir-fry for another minute, ensuring the sauce is evenly distributed throughout the cabbage.
Step 8
Add the drained tuna and quickly mix it with the seasoning. Stir-fry gently, as tuna can become dry if overcooked. Cook just enough to combine with the sauce (about 30 seconds to 1 minute).
Step 9
Gather the cooked cabbage and tuna mixture to one side of the pan, creating a space in the center to cook the egg.
Step 10
Carefully crack one egg into the cleared space. Cover the pan with a lid and cook until the egg yolk is set to your desired doneness (softly cooked yolk is recommended). Finally, drizzle with 1 tablespoon of sesame oil and sprinkle with 0.5 tablespoon of toasted sesame seeds. Your delicious and visually appealing Cabbage Tuna Rice Bowl is complete! Serve it over warm rice and enjoy.
