Yuzu Hijiki Turnip Stir Fry
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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:
- 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:
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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.
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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 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.
