Tuna Mayo Peyoung
This is an easy arranged recipe featuring Peyoung sauce yakisoba topped with special tuna mayo and curry powder. The spicy accent of mustard and the aromatic flavor of curry powder pair perfectly with the richness of the tuna mayo, creating a junk-food-style, addictive dish.
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🍳 Cooking Flow
Drain the oil from the canned tuna and mix with seasonings to make the tuna mayo. → Drain the hot water from the Peyoung yakisoba and mix in the included sauce. → Top with the tuna mayo, the included furikake (topping) and spice packet, and sprinkle with curry powder to finish.
Cooking Steps
Brief Cooking Order
Drain the oil from the canned tuna and mix with seasonings to make the tuna mayo. → Drain the hot water from the Peyoung yakisoba and mix in the included sauce. → Top with the tuna mayo, the included furikake (topping) and spice packet, and sprinkle with curry powder to finish.
Introduction
This is an easy arranged recipe featuring Peyoung sauce yakisoba topped with special tuna mayo and curry powder. The spicy accent of mustard and the aromatic flavor of curry powder pair perfectly with the richness of the tuna mayo, creating a junk-food-style, addictive dish.
Step 1
Drain the oil from the canned tuna thoroughly.
Step 2
In the drained tuna, add 1 tablespoon of mayonnaise, 3cm of mustard, 1/2 teaspoon of soy sauce, and 1 dash of Hondashi, then mix well.
Step 3
Drain the hot water from the Peyoung yakisoba as usual, add the included sauce, and mix thoroughly.
Step 4
Place the prepared tuna mayo on top of the sauce-coated noodles, and sprinkle with the included furikake and spice packet.
Step 5
Finish by sprinkling a pinch of curry powder on top. Enjoy by mixing everything together.
Ingredients List
Important Notes
Draining the oil from the tuna well ensures the dish isn't overly greasy and tastes better. 💡
Adding mustard helps tighten the flavor and provides a great accent. ⚠️
You can adjust the amount of curry powder to your liking for a delicious kick. 🍳
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