Simple Way to Prepare Award-winning Macrobiotic Simmered Hijiki Seaweed and Konnyaku

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, macrobiotic simmered hijiki seaweed and konnyaku. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Macrobiotic Simmered Hijiki Seaweed and Konnyaku is one of the most favored of recent trending foods in the world. It is enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. They are fine and they look fantastic. Macrobiotic Simmered Hijiki Seaweed and Konnyaku is something which I’ve loved my entire life.

Stir fry the konnyaku and hijiki seaweed together quickly. Add enough of the hijiki seaweed soaking water to cover the ingredients halfway (use regular water if there isn't enough soaking water). Bring to a boil and cover with a lid. Simmer over low heat until the hijiki seaweed is tender.

To begin with this recipe, we must prepare a few ingredients. You can cook macrobiotic simmered hijiki seaweed and konnyaku using 5 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Macrobiotic Simmered Hijiki Seaweed and Konnyaku:

1. Make ready 150 grams Konnyaku
2. Prepare 3 tbsp Hijiki seaweed (dried)
3. Make ready 1 tbsp Sesame oil
4. Take 1 tbsp Soy sauce
5. Make ready 1 Green onion, parsley or other garnish

Long Hijiki Seaweed from Kyushu, with crunchiness and the aroma of the sea. Grown in the ocean surrounding Japan, seaweed is a fantastic source of minerals. Hijiki seaweed, sliced carrot and aburaage (deep fried thin tofu) are cooked in sweet soy-flavoured dashi stock. Because it is a simmered dish and served at room temperature, hijiki seaweed salad is usually made ahead and kept in the fridge for a few days so that it can be added to the meal as one of a few side dishes to add variety to the meal.

Instructions to make Macrobiotic Simmered Hijiki Seaweed and Konnyaku:

1. Parboil the konnyaku, rub it a little with salt and rinse. You can skip this step if you use konnyaku that doesn't need parboiling.
2. Rinse the hijiki seaweed lightly, soak for about 5 minutes and squeeze out tightly. Don't discard the soaking water.
3. Slice the konnyaku into thin rectangular slices. If the hijiki is long, cut it to the same length as the konnayku.
4. Stir fry the konnyaku in a dry pan (no oil added). When the moisture on the surface is gone, push the konnyaku to the side of the pan, add the sesame oil to the empty space on the bottom, add the hijiki seaweed and stir fry to 2 to 3 minutes.
5. Stir fry the konnyaku and hijiki seaweed together quickly. Add enough of the hijiki seaweed soaking water to cover the ingredients halfway (use regular water if there isn't enough soaking water).
6. Bring to a boil and cover with a lid. Simmer over low heat until the hijiki seaweed is tender. If the pan gets dry before the hijiki is tender, add a little water.
7. When the hijiki is tender enough to mash with your fingers, flavor with soy sauce and simmer for another 2 to 3 minutes.
8. Stop simmering when there's still some liquid left in the pan. Garnish and serve.
9. If you make a lot, chop some up the next day and stir-fry it with tofu to make a delicious scrambled tofu dish. You can even use it as a gyoza dumpling filling!

Hijiki seaweed, sliced carrot and aburaage (deep fried thin tofu) are cooked in sweet soy-flavoured dashi stock. Because it is a simmered dish and served at room temperature, hijiki seaweed salad is usually made ahead and kept in the fridge for a few days so that it can be added to the meal as one of a few side dishes to add variety to the meal. Strain Hijiki and drain the water as much as you can. Hijiki (ヒジキ, 鹿尾菜 or 羊栖菜, hijiki) (Sargassum fusiforme, syn. Hizikia fusiformis) is a brown sea vegetable growing wild on rocky coastlines around Japan, Korea, and China.

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