Yuzu Hijiki Turnip Stir Fry
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Young Hijiki goes perfectly well with fried turnips! Indulge in the crunchy texture of Yuzu Hijiki and the aroma of stir fried turnips.
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Ingredients:
- Young Hijiki (before rehydration): 3g
- Yuzu peel: to taste
- 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): to taste
- Black pepper: to taste
How to:
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Soak Young Hijiki in water for 6 minutes to rehydrate.
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Cut the yuzu peel into bite-sized pieces and mix it with the ingredients from Step 1.
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In a frying pan, add some chopped anchovies and olive oil, and heat it up on low flame.
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Add in the bacon slices, cut into bite-sized pieces, and fry them until they get a nice brown color.
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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.
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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.
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Mix in the Young Hijiki seaweed and yuzu peel, and heat it up for about 30 seconds. Then, plate it up and drizzle some olive oil and sprinkle black pepper on top.
SEA VEGETABLE: Young Hijiki is harvested while the shoots are still in their early stage of growth—a tender Young Hijiki that has rarely been available before. Its crisp, crunchy texture pairs beautifully with fresh vegetables, so I decided to try it with turnips... and it turned out to be an excellent match, especially with the aroma of yuzu. It’s also delicious when combined with broccoli or cauliflower.
