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

Hello everybody, it is John, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, macrobiotic hijiki seaweed seasoned only with soy sauce for bentos. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Macrobiotic Hijiki Seaweed Seasoned Only With Soy Sauce For Bentos is one of the most favored of recent trending meals in the world. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. They’re nice and they look wonderful. Macrobiotic Hijiki Seaweed Seasoned Only With Soy Sauce For Bentos is something that I have loved my entire life.

To get started with this particular recipe, we must 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 it.

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. Take 1/3 Carrot (thickly julienned into matchsticks)
  4. Prepare 1/2 block Konnyaku (boiled, then cut into matchsticks)
  5. Get 1/4 Onion (sliced into wedges)
  6. Get 100 ml Soaking liquid from hijiki seaweed
  7. Take 200 ml Kombu based dashi stock
  8. Take 2 and 1/2 tablespoon Soy sauce
  9. Get 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.

So that’s going to wrap it up for this special food macrobiotic hijiki seaweed seasoned only with soy sauce for bentos recipe. Thank you very much for reading. I’m sure you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!