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
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.
In the case of dried hijiki, return to water for 6 minutes.
- Put chopped anchovies and olive oil in a frying pan and heat over low heat.
- Put the bacon cut into a size that is easy to eat and fry until it is browned lightly.
- 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
- 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.