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How to Make Tasty Macrobiotic Hijiki Seaweed Seasoned Only With Soy Sauce For Bentos

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Macrobiotic Hijiki Seaweed Seasoned Only With Soy Sauce For Bentos. Home»Seaweed: Hijiki, wakame, kombu, nori, kanten. The only problem for a lot of people is that seaweed has a distinctive texture and flavor. Then there is hijiki, which may be the most versatile seaweed of all.

Hijiki salad can be also seasoned with vinegar, soy sauce or sesame oil. The piquant flavor of the seaweed harmoniously combines with the rich taste of sesame seeds, lotus root and ginger. Some Ideas for Serving Unusual Black Seaweed Salad. You can have Macrobiotic Hijiki Seaweed Seasoned Only With Soy Sauce For Bentos using 9 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Macrobiotic Hijiki Seaweed Seasoned Only With Soy Sauce For Bentos

  1. Prepare 30 grams of Hijiki seaweed.
  2. It’s 1 of generous pinch Kiriboshi daikon.
  3. You need 1/3 of Carrot (thickly julienned into matchsticks).
  4. It’s 1/2 block of Konnyaku (boiled, then cut into matchsticks).
  5. It’s 1/4 of Onion (sliced into wedges).
  6. Prepare 100 ml of Soaking liquid from hijiki seaweed.
  7. Prepare 200 ml of Kombu based dashi stock.
  8. Prepare 2 of and 1/2 tablespoon Soy sauce.
  9. You need 1 tbsp of White sesame seeds.

To any dinner, or party, or picnic, or. Hijiki seaweed, sliced carrot and aburaage (deep fried thin tofu) are cooked in sweet soy-flavoured dashi stock. Because it is a simmered dish and The simmering sauce is made of dashi stock, soy sauce, sugar and sake. After lightly sautéing the ingredients, cook them in the sauce until the sauce.

Macrobiotic Hijiki Seaweed Seasoned Only With Soy Sauce For Bentos step by step

  1. Rinse the hijiki seaweed, replacing the water twice, then soak in filtered water. Soak in enough water to completely cover the hijiki for about 5 minutes..
  2. Put a few drops of oil in a pot, then sauté the konnyaku until it starts to making squeaking noises. Add the rinsed and drained kiriboshi daikon, carrots, and onions, then lightly sauté..
  3. Add the soaking liquid from the hijiki and kombu dashi stock to the pot in Step 2, bring to a boil, add the soy sauce, then cover with a lid. Simmer until most of the moisture has been absorbed or evaporated off..
  4. Give it a taste while there is still some liquid left. Lightly season with salt or soy sauce to taste, and when the liquid has been cooked off, sprinkle in white sesame seeds, toss, then it's ready to serve..

Be the first to review this product. A wild sea vegetable hand harvested from the arctic currents east of Japan. One of the most mineral rich sea vegetables, high in potassium, calcium, magnesium and riboflavin; only the prized top fronds, patiently and naturally cured. The base is hijiki seaweed, which is soaked and reconstituted then cooked in dashi with various other ingredients that give it flavor. It's great to add to a bento box.

How to Make Tasty Macrobiotic Hijiki Seaweed Seasoned Only With Soy Sauce For Bentos

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