Yuzu Hijiki with Thai sauce
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Elevate your pickles with an ethnic twist! Slice, mix, and enjoy the refreshing crunch of Young Hijiki seaweed.
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Ingredients:
- Young Hijiki (before rehydrating): 8g
- Yuzu peel: to taste
- Cucumber: 1
- Daikon radish: about the same amount as cucumber
- Salt (for pickling vegetables): to taste
- Fish sauce: 2 and 1/2 tsp
- Lemon juice: 1 tsp
How to:
-
Soak Young Hijiki in water for 6 minutes to rehydrate.
- 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
