Hijiki and shirasu tsukudani
This tsukudani is made with a slightly Western-style twist, with olive oil and garlic added. Perfect as a meal with rice.
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
Place the frying pan over high heat and fry the drained hijiki mushrooms.
3
Add olive oil and shirasu and stir-fry again.
4
Hachi-mi Bijin, add sugar and stir-fry, and once the whole thing has blended in, add grated garlic and stir-fry further.
5
Remove from the heat and serve in a bowl to complete.
Materials for 6 people
-
- Shirasu
- 100g
-
- It was boiled down with hijiki
- 200g
-
-
Olive Oil
Ardoino Extra Virgin - 5 tablespoons
-
Olive Oil
-
- Happo-mibijin (can be used as a substitute with soy sauce + mirin)
- 2 tbsp
-
- sugar
- 1 tablespoon
-
- garlic
- Two rounds
[PR]
There's still time to make your end-of-year hometown tax donation! - Popular gifts may sell out early, so hurry!
- Limited-time event "Furunavi WEEK" from November 28th to December 7th. During the period, we will be offering amazing gifts in return for donations selected from each category. -
Seasonal Recommendations
As the weather gets colder, shabu-shabu is a classic treat that warms both body and soul.
