Hijiki mayonnaise

If you add mayonnaise while the hijiki is still hot, it will separate, so be sure to let it cool completely before adding the mayonnaise. This is a spicy salad dressed with gochujang
Please also refer to this page for information on the ingredients introduced in this recipe.

Pull the dashi

Dashi is the basics for Japanese cuisine. It is said that there is the best dashi, and there is a second dashi. The first dashi is turned off at a temperature below 100°C and the remaining heat exudes the umami flavor, while the second dashi uses the ingredients used for the first dashi to bring it to a boil to give it a umami flavor. At home, you don't need to be the number two. It's often thought that dripping dashi is a hassle, but it's surprisingly easy to make. Put the ingredients in the water and leave it for a day, and that's enough to make the soup stock. If it's not enough, boil it and get even more delicious dashi. It has a richer flavor than the best flavor that comes out from the residual heat...

Japanese food

Vegetable side dishes

Tamura Takashi

[Chef Tamura's Book] Japanese Cuisine in Tsukiji Tamura

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Cooking time: 20 minutes

Excluding soaking and pre-boiling time for hijiki

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How to make it

Soak the hijiki in water overnight, parboil for 5 to 10 minutes, then drain in a colander

Put the drained hijiki and bonito stock into a pot and heat over high heat. Add the seasonings (A) and bring to a boil, then remove from heat

Once the heat has subsided, return to the heat and stir fry

Once the liquid has evaporated, remove from heat, transfer to a bowl and let cool. Once cooled, add the mayonnaise and mix

Add shredded shiso leaves, mix well, and serve in a bowl

Ingredients for 4 people

Hijiki seaweed soaked in water and parboiled

150g
Bonito dashi

100cc
[A]

Dark soy sauce

1 tablespoon
Mirin

1 tablespoon
Gochujang

A little
mayonnaise

60g
Ooba

10 sheets

[PR]

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