Yuzu Hijiki Turnip Stir Fry


Hijiki goes perfectly well with fried turnips! Indulge in the crunchy texture of Yuzu Hijiki and the aroma of stir fried turnips.



  • Yuzu Hijiki / Dried Hijiki (Before salt removal / before rehydration)  30g / 3g
  • Bacon slice 2-3 sheets
  • Turnips, 2 small bulbs
  • Anchovy fillets, 2-3
  • Olive oil (for frying), 2 tsp
  • White wine (or water), 20ml
  • Olive oil (for finishing), as per your liking
  • Black pepper, as you like

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. In a frying pan, add some chopped anchovies and olive oil, and heat it up on low flame.

  3. Add in the bacon slices, cut into bite-sized pieces, and fry them until they get a nice brown color.

  4. Put the cut with the roughly chopped turnips (keeping the skin on) and fry them until they're slightly translucent. Be careful not to overcook them at this stage.

  5. Pour in the white wine (or water if you don't have wine) to deglaze the pan, and let it simmer for a bit to reduce.

  6. Mix in the hijiki seaweed and yuzu, and heat it up for about 30 seconds. Then, plate it up and drizzle some olive oil and sprinkle black pepper on top.

Here are the items used in the recipe

Dried Young Hijiki Seaweed


Dried Young Hijiki Seaweed