Hey everyone, it’s Brad, welcome to our recipe site. 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. For mine, I am going to make it a bit tasty. This will be really delicious.
Macrobiotic Hijiki Seaweed Seasoned Only With Soy Sauce For Bentos is one of the most well liked of recent trending foods in the world. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. They are fine and they look wonderful. Macrobiotic Hijiki Seaweed Seasoned Only With Soy Sauce For Bentos is something that I’ve loved my entire life.
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.
To get started with this particular recipe, we must first prepare a few components. 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.
The ingredients needed to make Macrobiotic Hijiki Seaweed Seasoned Only With Soy Sauce For Bentos:
- Make ready Hijiki seaweed
- Make ready generous pinch Kiriboshi daikon
- Take Carrot (thickly julienned into matchsticks)
- Make ready Konnyaku (boiled, then cut into matchsticks)
- Take Onion (sliced into wedges)
- Prepare Soaking liquid from hijiki seaweed
- Prepare Kombu based dashi stock
- Prepare and 1/2 tablespoon Soy sauce
- Make ready White sesame seeds
This is not a sheet product. It is shredded, dehydrated seaweed with the consistency of chewing tobacco. Another user pointed out that this is what Hijiki is supposed to be. Hijiki seaweed, sliced carrot and aburaage (deep fried thin tofu) are cooked in sweet soy-flavoured dashi stock.
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.
Because it is a simmered dish and The simmering sauce is made of dashi stock, soy sauce, sugar and sake. After lightly sautéing the ingredients, cook them in the sauce until the sauce. 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. Hijiki is a healthy seaweed especially popular in Japanese cuisine.
So that’s going to wrap this up with this special food macrobiotic hijiki seaweed seasoned only with soy sauce for bentos recipe. Thanks so much for reading. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
