STEP 1/11
Please prepare 2 cans of tuna
STEP 2/11
First, disinfect the glass bottle
If you put it in when the water boils, it might break, so put it in before the water boils
When it boils, turn it around and dry it
STEP 3/11
Stir-fry tuna without oil in a dry frying pan until dry
I stir-fried it for about 5 minutes
STEP 4/11
When the moisture is removed
Stir-fry 2T of soy sauce, 1T of cooking wine, and 1T of sugar
STEP 5/11
The picture came out kind of bright, but when I put in the sauce and stir-fry it, it turned brown
That's the end of course
STEP 6/11
# How to use tuna furikake
I sometimes put tuna in kimchi fried rice. Maybe it's because it's oily
It's sometimes considered greasy
But this tuna furikake doesn't have any fishy or greasy taste
It's more savory!
STEP 7/11
And I sometimes die because I have a baby
When you only have vegetables at home, if you mix them together
STEP 8/11
It's a tuna vegetable porridge
STEP 9/11
The oil was removed and the sauce was cut off
I'm so happy if that's the case by case
STEP 10/11
And when I make fried tofu rice balls, I mix them
It's surprisingly good
STEP 11/11
I heard that it's good to put it in when you make rice balls or stew
I think this is a multi-tasting powder Haha
They say it can be stored in the refrigerator for up to 3 months, but I already put it in every time I cook
It's already bottoming out