Easiest Way to Make Quick Macrobiotic Hijiki Seaweed Seasoned Only With Soy Sauce For Bentos

Hello everybody, it’s Brad, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, macrobiotic hijiki seaweed seasoned only with soy sauce for bentos. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Great recipe for Macrobiotic Hijiki Seaweed Seasoned Only With Soy Sauce For Bentos. I made this once when I was out of sweetening ingredients, but it still turned out delicious. Just be sure not to burn it. This translates to Hijiki Seaweed Rice.

Macrobiotic Hijiki Seaweed Seasoned Only With Soy Sauce For Bentos is one of the most favored of current trending foods in the world. It is enjoyed by millions every day. It is easy, it is quick, it tastes yummy. Macrobiotic Hijiki Seaweed Seasoned Only With Soy Sauce For Bentos is something which I’ve loved my whole life. They are nice and they look fantastic.

To get started with this particular recipe, we must prepare a few components. You can cook macrobiotic hijiki seaweed seasoned only with soy sauce for bentos using 9 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Macrobiotic Hijiki Seaweed Seasoned Only With Soy Sauce For Bentos:

1. Make ready 30 grams Hijiki seaweed
2. Prepare 1 generous pinch Kiriboshi daikon
3. Take 1/3 Carrot (thickly julienned into matchsticks)
4. Make ready 1/2 block Konnyaku (boiled, then cut into matchsticks)
5. Make ready 1/4 Onion (sliced into wedges)
6. Make ready 100 ml Soaking liquid from hijiki seaweed
7. Take 200 ml Kombu based dashi stock
8. Take 2 and 1/2 tablespoon Soy sauce
9. Prepare 1 tbsp White sesame seeds

The piquant flavor of the seaweed harmoniously combines with the rich taste of sesame seeds, lotus root and ginger. Some Ideas for Serving Unusual Black Seaweed Salad The popular and healthy seaweed salad is now available in a new and easy to carry package. Seaweed Salad on the Go comes with a delicious dressing, making it enjoyable anywhere at anytime. Just add water and wait five minutes for a mineral rich meal.

Steps to make Macrobiotic Hijiki Seaweed Seasoned Only With Soy Sauce For Bentos:

1. Rinse the hijiki seaweed, replacing the water twice, then soak in filtered water. Soak in enough water to completely cover the hijiki for about 5 minutes.
2. Put a few drops of oil in a pot, then sauté the konnyaku until it starts to making squeaking noises. Add the rinsed and drained kiriboshi daikon, carrots, and onions, then lightly sauté.
3. Add the soaking liquid from the hijiki and kombu dashi stock to the pot in Step 2, bring to a boil, add the soy sauce, then cover with a lid. Simmer until most of the moisture has been absorbed or evaporated off.
4. Give it a taste while there is still some liquid left. Lightly season with salt or soy sauce to taste, and when the liquid has been cooked off, sprinkle in white sesame seeds, toss, then it's ready to serve.

Seaweed Salad on the Go comes with a delicious dressing, making it enjoyable anywhere at anytime. Just add water and wait five minutes for a mineral rich meal. Now in three great flavors; Sesame Soy dressing, Miso and Hijiki, and Apple Vinegar and Garlic. Ingredients You'll Need: Dried hijiki seaweed - You can look for it at Japanese supermarkets, Asian grocery stores, natural food stores, OR online.; Aburaage (fried tofu pouch) - You get a lot of flavors from Aburaage. Carrots - It adds color and nutrition.

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