Recipe of Super Quick Homemade Avocado and Hijiki Seaweed Grill with Sweet Miso

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, avocado and hijiki seaweed grill with sweet miso. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Avocado and Hijiki Seaweed Grill with Sweet Miso is one of the most popular of current trending meals in the world. It’s appreciated by millions daily. It is easy, it’s quick, it tastes yummy. They’re fine and they look wonderful. Avocado and Hijiki Seaweed Grill with Sweet Miso is something which I have loved my whole life.

Great recipe for Avocado and Hijiki Seaweed Grill with Sweet Miso. The creamy and delicious high nutrition avocado. I wanted to make a healthy recipe using a Japanese seasoning and something which matches with rice. The sweetness of the will vary depending on the miso you are using.

To get started with this particular recipe, we must prepare a few components. You can have avocado and hijiki seaweed grill with sweet miso using 9 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Avocado and Hijiki Seaweed Grill with Sweet Miso:

1. Get 2 Avocado
2. Get 2 tbsp Hijiki seaweed ( kept in water )
3. Take 3 tbsp ◎Hon-mirin
4. Prepare 2 tbsp ◎ Miso
5. Get 1 tsp ◎ Sugar
6. Prepare 1 tbsp ◎ Ground sesame seeds
7. Get 1 Salt
8. Get 1 Lemon juice
9. Take 1 Roasted sesame seeds

This is gonna smell and look delicious. Boiling hot water will leak out too much flavor. In a large bowl, whisk together the Bragg Liquid Aminos or reduced-sodium tamari soy sauce, rice vinegar, and toasted sesame oil. Add the reconstituted hijiki, quinoa, and adzuki beans to the dressing, and toss to coat.

Steps to make Avocado and Hijiki Seaweed Grill with Sweet Miso:

1. Mix all the ◎ ingredients in a heat‐resistant container and cover it with a cellophane wrap and heat it up in the microwave ( 500 w to 600 W ) for about 50 seconds.
2. Cut the avocado into half and remove the seed and make some cuts for about 5 mm wide on the surface of the avocado and scoop out the inside out like the picture.
3. Mix the inside of the avocado and the hijiki seaweed then sprinkle with some salt and lemon juice.
4. Stuff the avocado cup with ingredients from Step 3.
5. Pour ingredients from Step 1 on each and sprinkle some roasted sesame. Place it on a plate with tin aluminum foil spread on the bottom and grill it in a toaster oven for about 5 to 6 minutes.
6. Dish it up on a plate.

In a large bowl, whisk together the Bragg Liquid Aminos or reduced-sodium tamari soy sauce, rice vinegar, and toasted sesame oil. Add the reconstituted hijiki, quinoa, and adzuki beans to the dressing, and toss to coat. Top with avocado cubes and serve immediately. Place hijiki in a bowl and pour boiling water over it to generously cover. Wakame is a delicate, lightly sweet seaweed, often used raw and rehydrated in salads and miso soup.

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