Chop the cabbage into 3 cm pieces. Slice the chikuwa thinly. Re-hydrate the hijiki by soaking in water, and drain.
Put the ☆ ingredients in a pan over medium heat. Immediately add the lightly drained tuna.
Add the hijiki...
Add the chikuwa slices. (If you're going to add frozen corn, put it in now.) Quickly mix everything together.
Add the cabbage, and cook until it's completely wilted.
When it looks like this, add the ★ ingredients in the order listed. Turn off the heat after adding the oyster sauce, then add the mayonnaise and mix in. Sprinkle sesame seeds at the end...
I grind the sesame seeds right over the pan using a cheap grinder that I got at a 100 yen shop. You can just use toasted seeds, or pre-ground seeds.
Done! With the ingredient amounts listed, I got one 500 ml capacity storage container full.
Story Behind this Recipe
I made this in order to use up leftover chikuwa fish sticks, just using whatever I had on hand, and it was amazingly good. You can really taste the sweetness of the Chinese cabbage and it's well flavored too, so you can spoon it on top of a bowl of rice and serve it as a 'donburi' too!
I didn't list it in the ingredients, but I added frozen corn for color. I think the mayonnaise retains its flavor better if you add it after turning the heat off. Just cook the Chinese cabbage until it's totally wilted. There's no need to divide the leafy part and the stem part.