Long hijiki's Nobutamaki
Soak the long hijiki in water overnight, parboil for 5 to 10 minutes, then drain in a colander
Cut the fried tofu around the edges, leaving only one side open, and cut it open so that it forms a square
After draining the water from the long hijiki, cut it to the same length as the fried tofu, roll it up from the end and secure it with a toothpick
Place in boiling water and parboil for 2-3 minutes, then drain in a colander to let cool
Transfer to a saucepan, add the seasonings (A), and simmer for about 5 minutes. Cover with a piece of parchment paper as a lid. Allow to cool, then return to the heat and heat again
Remove from heat, remove the toothpicks and cut into bite-sized pieces. Serve in a serving dish and pour over the remaining sauce from the pot to finish
-
- Fried tofu
- 2
-
- Long hijiki seaweed that has been rehydrated in water and blanched.
- 60g
-
[A]
- Bonito dashi
- 300cc
-
- Light soy sauce
- 1 tablespoon
-
- sugar
- 1 tablespoon
-
- Dark soy sauce
- 1/2 tbsp
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