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We hope you got insight from reading it, now let’s go back to macrobiotic hijiki seaweed seasoned only with soy sauce for bentos recipe. To cook macrobiotic hijiki seaweed seasoned only with soy sauce for bentos you only need 9 ingredients and 4 steps. Here is how you achieve that.
The ingredients needed to prepare Macrobiotic Hijiki Seaweed Seasoned Only With Soy Sauce For Bentos:
- You need 30 grams Hijiki seaweed
- Prepare 1 generous pinch Kiriboshi daikon
- You need 1/3 Carrot (thickly julienned into matchsticks)
- Provide 1/2 block Konnyaku (boiled, then cut into matchsticks)
- Prepare 1/4 Onion (sliced into wedges)
- Take 100 ml Soaking liquid from hijiki seaweed
- Use 200 ml Kombu based dashi stock
- Provide 2 and 1/2 tablespoon Soy sauce
- Use 1 tbsp White sesame seeds
Instructions to make Macrobiotic Hijiki Seaweed Seasoned Only With Soy Sauce For Bentos:
- 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.
- 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.
- 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.
- 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.
Another user pointed out that this is what Hijiki is supposed to be. Nikujaga Recipe (Beef and Potatoes Stewed in Savory Soy Sauce Based Dashi Broth) Hijiki Seaweed Salad レンジで簡単♪ひじきの煮物の作り方 - OCHIKERON - CREATE EAT HAPPY. Hijiki is often considered one of the most versatile forms of seaweed, as it dries quickly and maintains the majority of its nutrient content, which is impressive. Once the hijiki is dry, it can be exported around the world, added to everything from soups and soy sauces to fish dishes and even stir fries.
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