Recipe: Yummy Macrobiotic Hijiki Seaweed Seasoned Only With Soy Sauce For Bentos

recipe yummy macrobiotic hijiki seaweed seasoned only with soy sauce for bentos

Macrobiotic Hijiki Seaweed Seasoned Only With Soy Sauce For Bentos. Great recipe for Macrobiotic Hijiki Seaweed Seasoned Only With Soy Sauce For Bentos. I made this once when I was out of sweetening ingredients, but it still turned out delicious. Just be sure not to burn it.

Macrobiotic Hijiki Seaweed Seasoned Only With Soy Sauce For Bentos And, it is so easy to cook !. But for salads the seaweed is simply soaked in warm water, rinsed and cut into strips. Hijiki salad can be also seasoned with vinegar, soy sauce or sesame oil. You can cook Macrobiotic Hijiki Seaweed Seasoned Only With Soy Sauce For Bentos using 9 ingredients and 4 steps. Here is how you cook it.

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

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

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 The popular and healthy seaweed salad is now available in a new and easy to carry package. Seaweed Salad on the Go comes with a delicious dressing, making it enjoyable anywhere at anytime. Just add water and wait five minutes for a mineral rich meal.

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..

Now in three great flavors; Sesame Soy dressing, Miso and Hijiki, and Apple Vinegar and Garlic. Ingredients You'll Need: Dried hijiki seaweed – You can look for it at Japanese supermarkets, Asian grocery stores, natural food stores, OR online.; Aburaage (fried tofu pouch) – You get a lot of flavors from Aburaage. Carrots – It adds color and nutrition. Edamame – The soybeans provide plant-based protein and satisfying bite to the simmered salad. Well, Trader Joe's Japanese Fried Rice is seasoned with mirin, sugar, soy sauce, sake, and sesame oil.

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