Simmered simmered in plum

Japanese food
Vegetable side dishes
Tamura Takashi
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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.
Cooking time: 10 minutes
Excluding hijiki's refill time and boiling time
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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

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