Hijiki mayonnaise
Add mayonnaise while the hijiki is hot, so it will separate, so let it cool thoroughly before adding mayonnaise. This is a spicy and spicy salad with gochujang added.
Please also refer to this page for information on the ingredients introduced in this recipe.
Please also refer to this page for information on the ingredients introduced in this recipe.
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 drained hijiki and bonito soup stock in a pot and heat it over high heat. Add the seasonings [A] and bring to a boil and remove from heat.
3
Once the heat has subsided, heat again and stir-fry.
4
Once the water is running out, remove from the heat, remove in a bowl and cool. Once the heat has subsided, add mayonnaise and mix.
5
Add shredded shiso leaves, mix them, and serve them in a bowl to complete the meal.
Ingredients for 4 people
-
- It was boiled down with hijiki
- 150g
-
- Bonito dashi
- 100cc
-
[A]
- Dark soy sauce
- 1 tablespoon
-
- Mirin
- 1 tablespoon
-
- Gochujang
- A little
-
- mayonnaise
- 60g
-
- Ooba
- 10 sheets
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