Macrobiotic Hijiki Seaweed Seasoned Only With Soy Sauce For Bentos.
You can have Macrobiotic Hijiki Seaweed Seasoned Only With Soy Sauce For Bentos using 9 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Macrobiotic Hijiki Seaweed Seasoned Only With Soy Sauce For Bentos
- It's 30 grams of Hijiki seaweed.
- It's 1 of generous pinch Kiriboshi daikon.
- Prepare 1/3 of Carrot (thickly julienned into matchsticks).
- It's 1/2 block of Konnyaku (boiled, then cut into matchsticks).
- It's 1/4 of Onion (sliced into wedges).
- You need 100 ml of Soaking liquid from hijiki seaweed.
- It's 200 ml of Kombu based dashi stock.
- Prepare 2 of and 1/2 tablespoon Soy sauce.
- You need 1 tbsp of White sesame seeds.
Macrobiotic Hijiki Seaweed Seasoned Only With Soy Sauce For Bentos instructions
- 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..
