easy! Pickled by oil of Wakabijiki and grilled oysters


Completed vegetables that can be used for sudden hospitality with two ingredients and your favorite oil!

The fragrance of oysters and the refreshing yuzu aroma ◎

It is advisable to make an amount that can be eaten in 3-4 days.


Material (for 2 people):

・ Dry young hijiki: 5g * If you add it to water 6 minutes, it will increase about 2-3 times.
Or Shiozura Wakojiki Yuzu: 50g(Before salt)
・ Oysters: 8
・ Favorite oil: 140-150g
Olive oil: Kome oil = 2: 1 (OK with your favorite ratio)
・ Red pepper: If you like (OK)


How to:

  1. Refroduce "Wakabijiki Yuzu". (Recommended time: 2 minutes)
    * How to drain the saltHere
  2.  Spread the young hijiki and yuzu drained on the kitchen paper to remove water.
    * When heated, it becomes a little softer, so use it raw if you are not worried about saving.
  3. After arranging oysters without oil in a frying pan, bake on medium heat until both sides are good.
    [POINT] To cook firmly to the middle
  4. In a clean bottle, randomly put a young hijiki yuzu and grilled oysters, which are firmly wiped off, wiped off the moisture. It is good to pour oil on the way.
  5. Put the red pepper as you like, pour all in the oil, and save it in the refrigerator after cooling.


Wakabijiki Yuzu and grilled oysters pickled recipes

* Of course, you can enjoy putting it on bread as it is.

Here are the items used in the recipe

Dried Young Hijiki Seaweed


Dried Young Hijiki Seaweed