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| HIJIKI SALAD |
| Yields: 4 Servings |
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| Ingredients |
3 C Hijiki seaweed
1 medium onion, finely diced
1 jumbo carrot, finely diced
3 T minced ginger
1 3/4 C reserved Hijiki water
1 3/4 C soy sauce
3/4 C sake
1/4 C dashi (Japanese seaweed broth)
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| Method |
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Cover Hijaki seaweed in water and soak for 30 minutes
Strain and save water (this is your reserved water)
In a very hot skillet with peanut oil, roast onion, carrot and
ginger together until translucent
Add Hijaki and roast until almost dry
Add reserve Hijaki water and rest of ingredients and reduce
until almost dry
Garnish with sesame oil
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