Simple Way to Prepare Super Quick Homemade Macrobiotic Hijiki Seaweed Seasoned Only With Soy Sauce For Bentos
Hello everybody, hope you're having an amazing day today. Today, we're going to make a distinctive dish, Steps to Make Favorite Macrobiotic Hijiki Seaweed Seasoned Only With Soy Sauce For Bentos. It is one of my favorites. For mine, I'm gonna make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Macrobiotic Hijiki Seaweed Seasoned Only With Soy Sauce For Bentos, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Macrobiotic Hijiki Seaweed Seasoned Only With Soy Sauce For Bentos delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To begin with this particular recipe, we have to 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.
I made this once when I was out of sweetening ingredients, but it still turned out delicious. Now it's a staple dish. Just be sure not to burn it. Recipe by moriam
Ingredients and spices that need to be Make ready to make Macrobiotic Hijiki Seaweed Seasoned Only With Soy Sauce For Bentos:
- 30 grams Hijiki seaweed
- 1 generous pinch Kiriboshi daikon
- 1/3 Carrot (thickly julienned into matchsticks)
- 1/2 block Konnyaku (boiled, then cut into matchsticks)
- 1/4 Onion (sliced into wedges)
- 100 ml Soaking liquid from hijiki seaweed
- 200 ml Kombu based dashi stock
- 2 and 1/2 tablespoon Soy sauce
- 1 tbsp White sesame seeds
Steps to make 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.
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So that's going to wrap this up with this special food How to Make Any-night-of-the-week Macrobiotic Hijiki Seaweed Seasoned Only With Soy Sauce For Bentos. Thank you very much for reading. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!