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Spring Cabbage and Egg in a Cocotte
When poked with a fork, runny egg yolk coats the spring cabbage and tuna, and envelops them in mild taste. Season the dish with soy sauce to bring all flavors together.
PREPARATION
- Slice spring cabbage into strings. In a frying pan, stir-fry canned tuna, with oil inside of the can. Add and stir-fry the cabbage until softens. Combine corn, mayonnaise, salt, and pepper in the pan, and stir.
- Place STEP1 in 2 cocottes. Make a small hole in the center of each cocotte. Break an eggs and place on each hole. Sprinkle shredded cheese around each egg, and cook for 8 minutes in a toaster oven (until the surface becomes golden brown).
- Season with some drops of "REGULAR SOY SAUCE" and serve.
| Servings | 2 servings |
|---|---|
| Cooking Time | 15 |
| Calories (1 serving) | 275 Calories |
| Sodium (1 serving) | 1.3 g |
| Author | KAZUMI OKUDA |
Ingredients
1/4 head Spring cabbage
1 can Canned tuna
2 tablespoons Sweet corn
1 tablespoon Mayonnaise
2 pcs Eggs
as needed Shredded cheese
as needed REGULAR SOY SAUCE
PREPARATION
- Slice spring cabbage into strings. In a frying pan, stir-fry canned tuna, with oil inside of the can. Add and stir-fry the cabbage until softens. Combine corn, mayonnaise, salt, and pepper in the pan, and stir.
- Place STEP1 in 2 cocottes. Make a small hole in the center of each cocotte. Break an eggs and place on each hole. Sprinkle shredded cheese around each egg, and cook for 8 minutes in a toaster oven (until the surface becomes golden brown).
- Season with some drops of "REGULAR SOY SAUCE" and serve.
