Young Hijiki with Ume
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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:
- Young Hijiki (before rehydrating): 8g
- Nagaimo (Japanese yam or potatoes): 300g
- Cucumber (thinly sliced): 60g
- Umeboshi (pickled plum): 1-2
- (Shichimi pepper): to taste
How to:
- Soak Young Hijiki in water for 6 minutes to rehydrate.
- 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 Young Hijiki 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.
