Yuzu Hijiki with Ume plum Yam
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A beautiful dish with white, green, yellow, and red colors. Adding a sprinkle of shichimi pepper gives it a nice twist.
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material:
- Fresh yuzu hijiki seaweed (before desalting/reconstituting): 80g / 8g
- Nagaimo (Japanese yam) (pounded into bite-sized pieces): 300g
- Cucumber (thinly sliced): 60g
- Umeboshi (pickled plum): 1-2
- (Shichimi pepper): to taste
How to:
- Rinse the fresh yuzu hijiki seaweed, changing the water twice to remove the salt, then soak in water for about 5 minutes to desalinate. Drain along with the yuzu and chop finely if long.
- If using dried hijiki, soak it in water for 6 minutes.
- Peel and wash the nagaimo, then crush it into bite-sized pieces using a rolling pin and place it in a bowl.
- Slice the cucumber thinly at a 2-3mm diagonal angle (you can also crush it with a rolling pin like the nagaimo) and add it to the bowl.
- Add the drained yuzu hijiki seaweed and the flesh of the umeboshi (remove the seed). If you have any umeboshi pickling juice, add a bit for extra flavor.
- Mix well until the umeboshi is evenly distributed, then plate and sprinkle with shichimi pepper to taste.
Sea Vegetable's "Yuzu Hijiki" is harvested from young hijiki sprouts, known for their crunchy texture. The yuzu aroma adds a refreshing touch to various dishes. This preparation is as simple as using salted wakame, making it very convenient!
