Hello everybody, it is Brad, welcome to our recipe page. Today, I will show you a way to prepare a special dish, macrobiotic hijiki seaweed seasoned only with soy sauce for bentos. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Seasonings - soy sauce, mirin, and sugar. You can leave out the optional ingredients, but A classic Japanese side dish, Hijiki Seaweed Salad features a type of wild seaweed that is highly nutritious. Be generous on seasoning - When a dish is eaten at room temperature.
Macrobiotic Hijiki Seaweed Seasoned Only With Soy Sauce For Bentos is one of the most favored of recent trending foods on earth. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. Macrobiotic Hijiki Seaweed Seasoned Only With Soy Sauce For Bentos is something that I’ve loved my entire life. They are fine and they look wonderful.
To get started with this particular recipe, we have to prepare a few components. You can have macrobiotic hijiki seaweed seasoned only with soy sauce for bentos using 9 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Macrobiotic Hijiki Seaweed Seasoned Only With Soy Sauce For Bentos:
- Get 30 grams Hijiki seaweed
- Get 1 generous pinch Kiriboshi daikon
- Prepare 1/3 Carrot (thickly julienned into matchsticks)
- Get 1/2 block Konnyaku (boiled, then cut into matchsticks)
- Get 1/4 Onion (sliced into wedges)
- Take 100 ml Soaking liquid from hijiki seaweed
- Get 200 ml Kombu based dashi stock
- Prepare 2 and 1/2 tablespoon Soy sauce
- Get 1 tbsp White sesame seeds
After lightly sautéing the ingredients, cook them in the sauce until the sauce. 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.
Steps to make Macrobiotic Hijiki Seaweed Seasoned Only With Soy Sauce For Bentos:
- 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.
- 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.
- 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.
- 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.
Hijiki is often considered one of the most versatile forms of seaweed, as it dries quickly and maintains the majority of its nutrient content, which is impressive. Once the hijiki is dry, it can be exported around the world, added to everything from soups and soy sauces to fish dishes and even stir fries. Nikujaga Recipe (Beef and Potatoes Stewed in Savory Soy Sauce Based Dashi Broth) Hijiki Seaweed Salad レンジで簡単♪ひじきの煮物の作り方 - OCHIKERON - CREATE EAT HAPPY. Chinese seasoned soy sauce has certain uses, but if you can't find it, you can make a substitution.
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