Hijiki Sardine Nanban pickles


Experience the unique combination of young hijik, Sardine and the traditional Tora-no-O chili pepper!


Ingredients (for 2 people):

  • Young Hijiki with Tora-no-O chili (before desalting/reconstituting): 50g / 5g
  • 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
  • Tora-no-O vinegar (included with young hijiki): 20g

How to:

  1. Rinse the young hijiki a couple of times, then soak in water for about 5 minutes to desalt it after rinsing off the salt. For Dried Hijiki, soak it in water for 6 minutes.
  2. [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.
  3. 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.
  4. [Prepare the Vegetables] Slice the onion along the grain and julienne the carrot. Add these along with the desalted hijiki to the cooled marinade.
  5. Lightly moisten the surface of the sardines to help the coating stick better.
  6. 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.
  7. Arrange the fried sardines and vegetables on a plate, and garnish with the marinated hijiki. Drizzle a bit of the marinade over the top.

Tora-no-O chili pepper, known for its 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!

Here are the items used in the recipe

Dried Young Hijiki Seaweed


Dried Young Hijiki Seaweed