Tuna Kabooyaki

★ Tuna Kabooyaki

Recipe, time saving point is here ↓ ✨

◼️ Tuna Kabooyaki

~ The skin is soft if you lentin it ~

◼️ material

Pumpkin 1 / 8 (250-300g)

・ Tofu 100g

・ 1 can of tuna

・ Potato starch tablespoon 1

・ 1 teaspoon green laver

・ A pinch of cheese

◼️.

1. Wash the pumpkin well, remove the seeds and cotton, put it in an I-wrap and heat it in a 600W microwave for 3 minutes

2. Take it out once, cut it into bite-sized pieces, put it in an I-wrap again, and heat it at 600 range for 3 minutes

3. Add all the ingredients and mix while crushing

4. In a lightly oiled frying pan, cut off the corners of the I-wrap and squeeze it out

5. When both sides are lightly browned, it's done!

6. Frozen storage possible ★

◼️ Points

・ When heating lentin with I-wrap, it is safe to put it in a heat-resistant container 🤝

・ When heating vegetables with I-Wrap, make sure there is no air passage before putting them in the microwave ☝️✨

・ I rolled it up until now, but it swelled so much that it seemed to stick to the ceiling in the microwave, so I put it on the bottom of the bakeware a little so that it wouldn't swell too much 🤝

・ You can enjoy various textures even if you crush it roughly 🙆‍♀️

◼️ comment

Pumpkin skin is highly nutritious, so from around 9 months when you get used to baby food, feed it without cutting it off ☺️⭐

If you heat it with lentin, it will be very soft, and if you use this method, you can wash less, your hands will not get dirty and you can easily do it, so please try it! ♥️

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