2 Kurumafu
1 lg. cabbage
1 sm. onion
1/2 carrot
150 g malt
1 sm. bundle garlic leeks
1 sm. can tuna
Seasoning
1 egg
2 tsp. dashinomoto
1/2 tsp. sugar
2 tsp. soyu sauce
Dash of salt

Soak Kurumafu in water for 15 minutes; rinse under running water and squeeze Fu dry. Add seasoning and mix well. Set aside for 10 minutes. Heat oil in pan and fry Fu quickly. Remove. Heat more oil in pan and quickly fry vegetables. Put the can of tuna with the ingredients and mix well. Toss with Fu and adjust seasoning to taste.