Recipe: Delicious Macrobiotic: Hijiki and Lotus Root

recipe delicious macrobiotic hijiki and lotus root

Macrobiotic: Hijiki and Lotus Root. Macrobiotic: Hijiki and Lotus Root This is a basic macrobiotic side dish. In the photo is the hijiki dish along with pressure cooked brown rice and aduki beans, carrot ginger pickle, and blanched cabbage. While it soaks, we prepare the rest of the ingredients.

Macrobiotic: Hijiki and Lotus Root Hijiki is purchased in dried form, and for use it in salads, hijiki is first rehydrated in water then drained.. Kanten is an excellent plant-based alternative to gelatin. The full variety of temperate vegetables including daikon (fresh and dried), burdock, and lotus root, napa cabbage, watercress, onions, carrots, winter squash, dried shiitake and maitake. You can cook Macrobiotic: Hijiki and Lotus Root using 4 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Macrobiotic: Hijiki and Lotus Root

  1. It’s 150 grams of Lotus root.
  2. Prepare 50 grams of Hijiki dried seaweed.
  3. It’s 3 tbsp of Soy sauce.
  4. It’s 1 tbsp of Vegetable oil.

Seaweeds, especially nori, wakame, kombu, arame, and hijiki. They are traditionally added to soups and stews or simply stir-fried, as well as braised in soy sauce. They can also be thinly sliced and added raw to salads. Another favorite way of enjoying them is deep-fried into chips.

Macrobiotic: Hijiki and Lotus Root step by step

  1. Soak the hijiki in lukewarm water to reconstitute, then cut into easy to eat lengths. Rinse the lotus root well, then thinly slice into wedges or into rounds..
  2. Heat the vegetable oil in a sauce pan, then sauté the lotus root. When the lotus root starts to become translucent, add the hijiki and sauté..
  3. Add enough water to cover the ingredients, cover with a lid, then reduce to low-medium heat. Simmer until thoroughly cooked..
  4. When tender, add the soy sauce, reduce the heat, then simmer until the liquid boils out..

We also have resources related to Japanese foods such as, recipes, articles, etc. This technique is commonly used to cook root vegetables. You might have seen or tried my Kinpira Gobo recipe where julienned gobo (burdock root) and carrots are sautéed and simmered down in a seasoned sauce. Other ingredients that are commonly used for Kinpira cooking technique include root vegetables, seaweed like hijiki, tofu or wheat gluten (fu 麩), and meat (chicken, pork, beef). Great recipe for Macrobiotic Quiche with Brown Rice & Root Vegetable.

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