How to eat Oka Hijiki: How to enjoy deliciousness and health

Japanese food culture is a blend of old traditions and new ideas. Among these, the lush green ingredients called "oka hijiki" have added color to many dishes thanks to its unique flavor and texture.

This time, we will introduce a simple yet deep flavored recipe for "Ohitashi" that combines this oka hijiki with fried tofu. Why not try incorporating it as a healthy diet while still feeling the essence of Japanese cuisine?

The charm of Okahijiki

Oka hijiki is named because its distinctive dark green appearance and resembles seaweed hijiki. In the past, they have been eating things that grow wild on coasts all over the country, but about 20 years ago they were grown as vegetables in Yamagata Prefecture and became available on the market.

Seasonality and how to choose

Oka hijiki can be found on the market all year round, but thick stems can be hard and have a less flavor. When choosing, it is important to choose one with few stems and a shiny overall. Also, avoid any leaves that are flexing.

Nutrition and benefits

Oka hijiki is a green and yellow vegetable that is rich in carotene. It is also rich in vitamin C, calcium and potassium, and is packed with nutrients that are useful for your health.

How to eat

Oka hijiki, which is characterized by its crisp texture, can be quickly boiled before being used in a variety of dishes. It is commonly used in ohitashi and salads, and the flavors of mustard and vinegared miso go well together. It's even more delicious when eaten with mayonnaise or mustard grains.

Recipe of Oka Hijiki Sea Sea Salad Flavored Salad

Okahijiki is a bounty of the ocean, nurtured by the sea breeze. We'd like to introduce a sea urchin-flavored salad made with oka hijiki, which allows you to enjoy its unique texture and flavor.

Ingredients (for 4 people)

• Oka hijiki...200g
• Sea urchin dressing
• Yuzu skin... appropriate

procedure

1: Cut off the hard part of the oka hijiki from the roots, place it in plenty of boiling water, and quickly boil it. Cook it thoroughly to maintain a crispy texture.

2: The boiled oka hijiki is immediately placed in cold water to cool, then squeeze the water thoroughly and cut it into lengths that are easy to eat.

3: Make sea urchin dressing. Add the sea urchin and Saikyo miso to a bowl and knead them well, then add mirin and melt them. Add egg yolks, mix and season with soy sauce.

4: Chop the yuzu skin and prepare.

5: Place the cut okajiki in a bowl, sprinkle yuzu skin on top, and finally add sea urchin dressing to finish.

Be careful not to overboil the oka hijiki. You can lift it up in a colander in about 2-3 minutes and enjoy the crunchy texture.

Recipe of Okahijiki and Fried Tofu Ohitashi

We will introduce a recipe for Japanese ohitashi, combining "oka hijiki" and "fried tofu" which are becoming more popular in cooking. This dish is perfect for the rich flavor of Oka hijiki and the texture of the fried tofu. Let's take a look at how to make it.

Ingredients (for 4 people)

• Okahijiki... 200g
• D... Cup count
• Salt, light soy sauce, and sake

How to make it

1. Cut off the hard part of the base of the Oka hijiki and quickly boil it in boiling water with a little salt added. Then release it in cold water and squeeze the drain.
2. Combine dashi and 1 tablespoon of thin soy sauce in a bowl, soak the boiled okara hijiki and chill in the fridge.
3. Place the fried tofu on a grill and slowly grill both sides over low heat. Then, soak 1 tablespoon of light soy sauce and 1 tablespoon of sake in the combined liquid, let it cool, then cut in half lengthwise, then shredded from the edges.
4. Lightly drain the liquid from ② into a bowl, add the fried tofu and mix.

summary

Oka hijiki is characterized by its dark green color and resembles seaweed hijiki, and is a vegetable that allows you to enjoy its texture and flavor. It is highly nutritious and contains a lot of vitamins and minerals, so it is recommended to incorporate it into a healthy diet. Try making it into a variety of dishes and enjoy it.