Boiled hijiki
The key to using dried hijiki is to not soak it too long to preserve its flavor
How to make it
1
Soak the hijiki in water and drain in a colander
2
Drain the oil from the fried tofu and cut into strips
3
Peel the carrots and lotus root and cut them into thin strips
4
Heat sesame oil in a pot and fry the hijiki, carrots, fried tofu, and soybeans
5
Add the dashi, soy sauce, mirin, and sugar and simmer over medium heat
6
Add the lotus root and simmer until the liquid 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]
Seasonal Recommendations
It's the perfect treat for yourself, and you can enjoy the rich aroma of matcha and its chewy texture
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