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Before you jump to Simmered Hijiki Seaweed with Gochujang recipe, you may want to read this short interesting healthy tips about Healthy Energy Treats.
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We hope you got benefit from reading it, now let’s go back to simmered hijiki seaweed with gochujang recipe. You can have simmered hijiki seaweed with gochujang using 12 ingredients and 6 steps. Here is how you do that.
The ingredients needed to make Simmered Hijiki Seaweed with Gochujang:
- Provide 10 grams Hijiki seaweed
- Provide 1/3 of a piece Konnyaku
- Get 1 slice Aburaage
- Use 1/4 Carrot
- Take 50 ml ☆ Water
- Use 1/2 tsp ☆ Dashi stock granules (bonito based)
- Get 1/2 tbsp ☆Gochujang
- Provide 1 tbsp ☆ Sake
- You need 1 tbsp ☆ Mirin
- Get 1 tbsp ☆ Soy sauce
- Use 1/2 tbsp Sesame oil
- Prepare 1 White sesame seeds
Steps to make Simmered Hijiki Seaweed with Gochujang:
- Soak the hijiki seaweed in a large amount of water for about 15 to 20 minutes. Rinse quickly in more water, then drain
- Parboil the konnyaku, and cut it thinly as shown in the photo. Pour hot water over the aburaage to remove the surface oil, then cut into thin pieces. Finely julienne the carrots.
- Pour some sesame oil in a pan with thick walls and heat it up. Add the ingredients from Steps 1 & 2 and stir fry. When the oil is evenly distributed, add the ☆ ingredients.
- Mix it well and then cover the pan with a lid and cook on low heat for about 10 minutes.
- It's ready once the liquid in the pan is almost all gone.
- Serve on a plate and sprinkle with some white sesame seeds.
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