Fill a pan with water and bring to a boil. Finely chop the cabbage in the meantime, and put in a colander or a sieve. Pour boiling water over the cabbage, and let drain.
Add drained canned tuna to the drained cabbage, season with pepper, salt, and mayonnaise, and mix well. Adjust the amount of mayonnaise to taste.
Cut the aburaage in half and open up to make pouches. Pack the mixture from Step 2 into the pouches so that it doesn't spill out.
Pan fry the filled pockets in a frying pan without oil until browned on both sides, and they're done. Eat with a little soy sauce drizzled on.
Story Behind this Recipe
This can be made quickly and easily, so I make it often for dinner. Have fun varying the fillings, such as natto, sliced onions, bonito flakes, and so on.
I reduce the cooking time by pouring boiling water over the chopped cabbage. Since it is finely chopped, it cooks through pretty well, so you just need to brown the aburaage later, which will heat the pockets through to the center.