Boiled hijiki
The key to dry hijiki is to keep the flavor of it without releasing too much.
How to make it
1
Refill the hijiki with water, then lift it into a colander to drain the water.
2
Remove the fried tofu and cut into strips.
3
Peel the carrots and lotus root and cut into shredded pieces.
4
Heat sesame oil in a pot and fry the hijiki, carrots, fried tofu and soybeans.
5
Add dashi, soy sauce, mirin and sugar and simmer over medium heat.
6
Add lotus root and simmer until the juice is almost gone.
material
-
- Hijiki (dried)
- 15g
-
- Fried tofu
- 1 piece
-
- Carrots
- 1/3
-
- Soybeans (boiled)
- 50g
-
- lotus root
- 50g
-
- I'm
- 200ml
-
- soy sauce
- 2 tbsp
-
- Mirin
- 1 tablespoon
-
- sugar
- 1 tablespoon
-
- Sesame oil
- 1 tsp
[PR]
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