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Just with two ingredients and your choice of oil, you’ve created a ready-to-serve side dish that’s perfect for hosting a party or a movie night. You could add red chillies for a spicy kick or a touch of citrus for a clean, refreshing finish.

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Ingredients (2 servings):

• Dried Hijiki: 5g (before rehydrating) *after soaking in water for 6 minutes and Hijiki will expand 2-3 times).
• Oysters: 8 pieces
• Your favorite oil: 140-150g (e.g., Olive oil: Rice bran oil = 2:1 ratio, but any ratio works!)
• Red chili pepper (optional): to taste  
• Yuzu peel (optional): to taste 

How to:

1. Soak Young Hijiki in water for 6 minutes to rehydrate.
2. Place the oysters in a pan or skillet without oil over medium heat and cook until both sides are nicely browned.
3. Tip: Make sure to cook through the center thoroughly.
4. In a clean jar, place Young Hijiki and grilled oysters, oil in layers. 
5. Add red chili pepper if you like a bit of spice.
6. Once everything is in the jar, pour the remaining oil until all ingredients are submerged.
7. Let it cool down before storing in the fridge.

You can enjoy this oil pickle as it is, or try it on bread for a tasty snack. It’s also perfect as a topping for crackers or in hand-rolled sushi. Get creative with your favorite combinations and savor the delightful blend of flavors!