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

Hello everybody, hope you are having an incredible day today. 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 food recipes. This time, I will make it a bit unique. This will be really delicious.

Macrobiotic Hijiki Seaweed Seasoned Only With Soy Sauce For Bentos is one of the most popular of recent trending meals in the world. It is appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. Macrobiotic Hijiki Seaweed Seasoned Only With Soy Sauce For Bentos is something which I have loved my whole life. They’re fine and they look fantastic.

To begin with this recipe, we must 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.

The ingredients needed to make Macrobiotic Hijiki Seaweed Seasoned Only With Soy Sauce For Bentos:
  1. Make ready 30 grams Hijiki seaweed
  2. Take 1 generous pinch Kiriboshi daikon
  3. Take 1/3 Carrot (thickly julienned into matchsticks)
  4. Take 1/2 block Konnyaku (boiled, then cut into matchsticks)
  5. Take 1/4 Onion (sliced into wedges)
  6. Take 100 ml Soaking liquid from hijiki seaweed
  7. Get 200 ml Kombu based dashi stock
  8. Prepare 2 and 1/2 tablespoon Soy sauce
  9. Make ready 1 tbsp White sesame seeds
Instructions 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 is going to wrap this up with this special food macrobiotic hijiki seaweed seasoned only with soy sauce for bentos recipe. Thanks so much for your time. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!