Simmered simmered in plum
By thoroughly frying the hijiki in a frying pan, it removes moisture and makes it easier for the flavor to soak. Oyster sauce is used as a secret ingredient.
How to make it
1
Soak the hijiki in water overnight and return, boil it for about 5-10 minutes and then pour it in a colander.
2
Put a frying pan with salad oil over high heat, add drained hijiki and fry.
3
Remove the seeds from the umeboshi and tap lightly. Add the seasonings [A] to the frying pan, and when the whole thing has blended in, add the umeboshi and mix.
4
When the water is dry and dry, remove from the heat and serve in a bowl.
5
Topped with a little umeboshi if you like it and complete it.
Ingredients for 2 people
-
- It was boiled down with hijiki
- 150g
-
- the umeboshi seeds removed
- 30g
-
- Salad oil
- 1 tablespoon
-
[A]
- sugar
- 1/2 tbsp
-
- Oyster sauce
- 1/2 tbsp
-
- Dark soy sauce
- 1/2 tbsp
-
- For umeboshi
- A little
[PR]
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