Yuzu Hijiki with Thai fish sauce
〜・〜・〜・〜・〜・〜・〜・〜・〜・〜・〜・〜・〜・
Elevate your pickles with an ethnic twist! Slice, mix, and enjoy the refreshing crunch of Hijiki seaweed.
〜・〜・〜・〜・〜・〜・〜・〜・〜・〜・〜・〜・〜・
Ingredients:
- Yuzu Hijiki (Before salt removal / before rehydration) 80g / 8g
- Cucumber - 1
- Daikon radish - about the same amount as cucumber
- Salt (for pickling vegetables) - to taste
- Fish sauce - 2 and 1/2 teaspoons
- Lemon juice - 1 teaspoon
How to:
-
Rinse the young hijiki a couple of times, then soak in water for about 5 minutes to desalt it after rinsing off the salt. For Dried Hijiki, soak it in water for 6 minutes.
- Slice the cucumber and daikon radish thinly, then lightly salt and squeeze out excess water. Place in a bowl.
- Add all remaining ingredients to the bowl and mix well. Serve on a plate. Let it sit for a while for the flavors to blend.
Cut and mix for an easy, breezy upgrade! Give it a try
