Avocado and Hijiki Seaweed Grill with Sweet Miso. Great recipe for Avocado and Hijiki Seaweed Grill with Sweet Miso. The creamy and delicious high nutrition avocado. I wanted to make a healthy recipe using a Japanese seasoning and something which matches with rice.
Today, I will show you a way to prepare a special dish, avocado and hijiki seaweed grill with sweet miso. It is one of my favorites food recipes. This time, I am going to make it a bit unique. You can have Avocado and Hijiki Seaweed Grill with Sweet Miso using 9 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Avocado and Hijiki Seaweed Grill with Sweet Miso
- You need 2 of Avocado.
- Prepare 2 tbsp of Hijiki seaweed ( kept in water ).
- You need 3 tbsp of ◎Hon-mirin.
- Prepare 2 tbsp of ◎ Miso.
- It’s 1 tsp of ◎ Sugar.
- You need 1 tbsp of ◎ Ground sesame seeds.
- Prepare 1 of Salt.
- Prepare 1 of Lemon juice.
- You need 1 of Roasted sesame seeds.
This is gonna smell and look delicious. Boiling hot water will leak out too much flavor. In a large bowl, whisk together the Bragg Liquid Aminos or reduced-sodium tamari soy sauce, rice vinegar, and toasted sesame oil. Add the reconstituted hijiki, quinoa, and adzuki beans to the dressing, and toss to coat.
Avocado and Hijiki Seaweed Grill with Sweet Miso step by step
- Mix all the ◎ ingredients in a heat‐resistant container and cover it with a cellophane wrap and heat it up in the microwave ( 500 w to 600 W ) for about 50 seconds..
- Cut the avocado into half and remove the seed and make some cuts for about 5 mm wide on the surface of the avocado and scoop out the inside out like the picture..
- Mix the inside of the avocado and the hijiki seaweed then sprinkle with some salt and lemon juice..
- Stuff the avocado cup with ingredients from Step 3..
- Pour ingredients from Step 1 on each and sprinkle some roasted sesame. Place it on a plate with tin aluminum foil spread on the bottom and grill it in a toaster oven for about 5 to 6 minutes..
- Dish it up on a plate..
Top with avocado cubes and serve immediately. Place hijiki in a bowl and pour boiling water over it to generously cover. Wakame is a delicate, lightly sweet seaweed, often used raw and rehydrated in salads and miso soup. Because of its silky, satiny texture, I find it important to pair wakame with ingredients that have some crunch or chew, like pink shrimp or cucumbers in a Japanese sunomono salad, for better balance. Grilled sweet miso marinated black cod.
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