Stir -fried yuzu Hijiki and Babu


The turnip and the crunchy texture of the hijiki match!
A hijiki Western -style recipe that can also be a snack.



  • Wakabijiki Yuzu(Before salt removal / before water return) 30g / 3g
  • Bacon slice 2-3 sheets
  • Kabu (the photo uses red and white) 2 small balls
  • Anchovies 2-3 fillet
  • Olive oil (for fried) 2 teaspoon
  • White wine (alternative to water) 20ml
  • Olive oil (for finishing) If you like
  • If you like black pepper

How to:

  1. The young hijiki changes the water twice and rinses, rinses, and is washed away after rinsing in salt for about 5 minutes and drained. Give Yuzu together, and cut it finely if it is long.

  2. In the case of dried hijiki, return to water for 6 minutes.

  3. Put chopped anchovies and olive oil in a frying pan and heat over low heat.
  4. Put the bacon cut into a size that is easy to eat and fry until it is browned lightly.
  5. Put the cut with the skin with the skin and fry until the inside is slightly transparent. * Do not fry too much at this time
  6. Pour white wine (or OK with water) to remove the scorching on the frying pan. Serve on a plate and finish olive oil and black pepper for finishing.

Sea Begitable's "Yuzu Hijiki" is a long -lasting young bud that has never been available. I wondered if this crunchy feeling is compatible with vegetables with good texture, and when I put it together with a put on a trial, it goes well with Yuzu. It is delicious in broccoli and cauliflower.

Here are the items used in the recipe

Dried Young Hijiki Seaweed


Dried Young Hijiki Seaweed