Macrobiotic Hijiki Seaweed Seasoned Only With Soy Sauce For Bentos
Macrobiotic Hijiki Seaweed Seasoned Only With Soy Sauce For Bentos

Hey everyone, it is me, Dave, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, macrobiotic hijiki seaweed seasoned only with soy sauce for bentos. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Macrobiotic Hijiki Seaweed Seasoned Only With Soy Sauce For Bentos is one of the most well liked of recent trending meals in the world. It is appreciated by millions every day. It’s easy, it is fast, it tastes delicious. Macrobiotic Hijiki Seaweed Seasoned Only With Soy Sauce For Bentos is something that I’ve loved my whole life. They’re fine and they look fantastic.

To begin with this particular recipe, we have to first prepare a few ingredients. 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.

The ingredients needed to make Macrobiotic Hijiki Seaweed Seasoned Only With Soy Sauce For Bentos:
  1. Take 30 grams Hijiki seaweed
  2. Get 1 generous pinch Kiriboshi daikon
  3. Prepare 1/3 Carrot (thickly julienned into matchsticks)
  4. Get 1/2 block Konnyaku (boiled, then cut into matchsticks)
  5. Make ready 1/4 Onion (sliced into wedges)
  6. Take 100 ml Soaking liquid from hijiki seaweed
  7. Prepare 200 ml Kombu based dashi stock
  8. Prepare 2 and 1/2 tablespoon Soy sauce
  9. Make ready 1 tbsp White sesame seeds
Steps to make Macrobiotic Hijiki Seaweed Seasoned Only With Soy Sauce For Bentos:
  1. 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.
  2. 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.
  3. 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.
  4. 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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