Simmered hijiki sprouts with plum
By thoroughly frying the hijiki in a frying pan, the moisture is removed and the flavor is absorbed more easily. Oyster sauce is used as a secret ingredient
How to make it
1
Soak the hijiki in water overnight, parboil for 5 to 10 minutes, then drain in a colander
2
Heat a frying pan with salad oil over high heat, add the drained hijiki and stir-fry
3
Remove the seeds from the umeboshi and pound them lightly. Add the seasonings (A) to a frying pan and once they are well combined, add the umeboshi and mix
4
Once the water has evaporated and the mixture is flaky, remove from the heat and serve in a serving dish
5
Finish by topping with a few pickled plums to taste
Ingredients for 2 people
-
- Hijiki seaweed soaked in water and parboiled
- 150g
-
- Pickled plums with seeds removed
- 30g
-
- Salad oil
- 1 tablespoon
-
[A]
- sugar
- 1/2 tbsp
-
- Oyster sauce
- 1/2 tbsp
-
- Dark soy sauce
- 1/2 tbsp
-
- For the pickled plum
- A little
[PR]
Seasonal Recommendations
It's the perfect treat for yourself, and you can enjoy the rich aroma of matcha and its chewy texture
