Yuzu Hijiki Omochi
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Give a new twist in your ordinary Omochi with a pinch of crunchy Hijiki!
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Ingredients:
- Fresh yuzu hijiki seaweed (before desalting/reconstituting): 40g / 4g
- Mochi: 1 piece
- Olive oil: 1 teaspoon
How to:
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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.
- Bake the mochi in a preheated oven at 200°C (392°F) for about 12 minutes.
- When there are about 8 minutes left for the mochi to finish baking, place the hijiki in the oven for it to dry.
- Once done, remove the yuzu hijiki from the oven, place it in a bowl, and mix with the olive oil.
- Coat the baked mochi with the yuzu hijiki mixture. If the mochi is too crispy and the yuzu hijiki doesn't stick well, quickly dip the mochi in hot water.
- Serve on a plate. If the hijiki isn't salty enough, sprinkle a bit of salt to taste.
The texture experiment with hijiki turned out great! It became crispy and added a nice touch. If you want to go out of the box of the usual isobe-yaki, give this a try!
