Grilled hijiki with hanpen
A menu made with hanpen, which goes well with hijiki. Be careful if the amount of flour to sprinkle on the cross section will cause the hijiki to fall apart when baked.
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
Cut the hanpen in half and cut it into a bag shape in the center.
3
Fill the dried hijiki 30g each into the pan and sprinkle with flour on the cross section.
4
Put a frying pan with salad oil over high heat and cook the ladle with the cross section below. Once the hijiki on the cross section has hardened, change the surface and brown the entire surface.
5
Remove the hanpen, clean the frying pan once, then add the seasonings from [A] to make a sauce. Just heat it over and mix it all up and cook a little.
6
Place the hanpen in a bowl and pour the sauce from [5] to complete.
Ingredients for 2 people
-
- Hangpen
- 1 piece
-
- It was boiled down with hijiki
- 60g
-
- flour
- A little
-
- Salad oil
- 1 tablespoon
-
[A]
- Happo-mibijin (can be used as a substitute with soy sauce + mirin)
- 20cc
-
- butter
- 30g
-
- sugar
- 1 tsp
[PR]
There's still time to make your end-of-year hometown tax donation! - Popular gifts may sell out early, so hurry!
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