Easiest Way to Cook Delicious Hijiki Seaweed, Konnyaku, and Bean Sprout Namul

easiest way to cook delicious hijiki seaweed konnyaku and bean sprout namul

Hijiki Seaweed, Konnyaku, and Bean Sprout Namul. Great recipe for Hijiki Seaweed, Konnyaku, and Bean Sprout Namul. Namul made with flavorful ingredients is really delicious! Here's a version made from commonly used ingredients that are also easy to store.

Hijiki Seaweed, Konnyaku, and Bean Sprout Namul Even before the bean sprouts have fully absorbed the flavors of the sauce, the mozuku seaweed clinging to them makes them quite tasty within a short time. Hijiki is an alga that is eaten and harvested in Japan, Korea and China. Hijiki grows in stony areas by the sea. You can cook Hijiki Seaweed, Konnyaku, and Bean Sprout Namul using 12 ingredients and 8 steps. Here is how you cook that.

Ingredients of Hijiki Seaweed, Konnyaku, and Bean Sprout Namul

  1. Prepare 1 bag of Bean sprouts.
  2. Prepare 10 grams of Dried hijiki.
  3. Prepare 100 grams of Threaded konnyaku.
  4. Prepare 1 tsp of ●Ginger (grated).
  5. You need 1 tsp of ●Soy sauce.
  6. You need 2 tsp of Chinese powdered soup stock.
  7. Prepare 1 tbsp of ●Sesame oil.
  8. It’s 2 tbsp of ●White toasted sesame seeds.
  9. You need 1/4 tsp of Doubanjiang.
  10. It’s 1 tsp of Garlic (grated) (optional).
  11. Prepare 1 dash of Pepper.
  12. You need 1 of Your choice of garnishing, such as minced onion, shiso, or chives.

The Hijiki season is between March and April. Hijiki is black and consists of a long style from which small shoots grow. This stalk/shaft can become very long. It is called Naga Hijiki and is quite crispy when properly prepared.

Hijiki Seaweed, Konnyaku, and Bean Sprout Namul step by step

  1. In a pot, combine the bean sprouts with enough water to cover. Add a pinch of salt and heat..
  2. Put the konnyaku in a bowl, then prepare a strainer above it. Also prepare the hijiki..
  3. Boil the bean sprouts for about a minute. Then pour the hot water from the bean sprouts over the hijiki. Drain the sprouts in the strainer set above the konnyaku..
  4. At this point, I remove the bean sprouts roots. It's helps disperse the residual heat and drain the moisture more quickly..
  5. Drain the konnyaku and hijiki in the strainer then combine them in a heat-resistant bowl. Add the ● ingredients and microwave at 700W for 1 minute..
  6. Mix in the bean sprouts, add a little pepper and it's finished..
  7. I also created this version featuring bean sprouts and mozuku seaweed https://cookpad.com/us/recipes/169556-umami-rich-mozuku-seaweed-and-bean-sprout-namul.
  8. You can also mix in imitation crab or chikuwa, which is also delicious..

Hijiki has been eaten as a traditional ingredient in Japan for a long time, but there have been no reports that eating Hijiki has caused adverse effects on health, such as arsenic poisoning. In a large frying pan, add oil and heat at medium high heat. Then add cabbage and bean sprouts, and cook another couple of. Drain the can of tuna very well and flake. Once it's very hot add the konnyaku to the.

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