Young Hijiki Sardine Nanban Pickles
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Experience the unique combination of Young Hijiki, Sardine and the green chili pepper.
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Ingredients (2 servings):
- Young Hijiki (before rehydrating): 5g
- Green chili: to taste
- Dried sardines (mezashi): 1 pack (8 pieces)
- Potato starch (for coating): as needed
- Onion: 30g (1/4 piece)
- Carrot: 30g (1/4 piece)
■ Pickled soup
- Sake Seasoning: 40g
- Mirin Seasoning: 20g
- Light soy sauce: 40g
- Sugar: 5g
- Kombu dashi: 100g
- Vinegar: 20g
How to:
- Soak Young Hijiki in water for 6 minutes to rehydrate.
- [Preparation of pickled juice]
Combine sake, mirin and soy sauce seasoning in a pot and heat until the alcohol evaporates. Add sugar and stir until it dissolves. - Add kombu dashi to the pot and bring to a boil, then remove from heat and let it cool. Once cooled, add the Tora-no-O vinegar.
- [Prepare the Vegetables] Slice the onion along the grain and julienne the carrot. Add these along with the desalted hijiki to the cooled marinade.
- Lightly moisten the surface of the sardines to help the coating stick better.
- Fry the sardines in hot oil until crispy. If you prefer a lighter version, you can cook them in a frying pan with a bit more oil instead of deep frying.
- Arrange the fried sardines and vegetables on a plate, and garnish with the marinated hijiki. Drizzle a bit of the marinade over the top.
Green chili spiciness and refreshing aroma, pairs beautifully with fish. Combined with the crunchy texture of Young Hijiki, this dish brings a fresh and memorable flavor to your table. Perfect for those looking to try something new and delicious!
