Hijiki and shirasu tsukudani
This tsukudani has been given a slightly Western flavor with the addition of olive oil and garlic. It goes perfectly with rice
How to make it
1
Soak the hijiki in water overnight, parboil for 5 to 10 minutes, then drain in a colander
2
Heat a frying pan over high heat and fry the drained hijiki
3
Add olive oil and shirasu and continue to stir fry
4
Add the Happomibijin and sugar and stir fry until well combined, then add the grated garlic and continue to stir fry
5
Remove from the heat and serve in a bowl to complete.
Ingredientsfor 6 people
-
- Whitebait
- 100g
-
- Hijiki seaweed that has been rehydrated in water and blanched.
- 200g
-
-
Ardoino
Extra Virgin Olive - 5 tablespoons
-
Ardoino
-
- Happo-mibijin (can be used as a substitute with soy sauce + mirin)
- 2 tbsp
-
- sugar
- 1 tablespoon
-
- garlic
- 2 pieces
[PR]
Seasonal Recommendations
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