Just put on the fire and soften. Since the crunchy feeling of Yuzu Hijiki is the point, the time is short without the fire! The fried green onion accents are also ◎
- Wakabijiki Yuzu(Before salt / before watering) 60g / 6g
- Sliced pork rose meat 180g
- Blue part of the green onion (diagonally sliced) 60g
- 1 tablespoon sesame oil
- Appropriate amount of salt
- 1/2 teaspoon soy sauce
- If you like chili oil
The young hijiki changes the water twice and rinses, rinses, and is washed away after rinsing in salt for about 5 minutes and drained. Give Yuzu together, and cut it finely if it is long. In the case of dried hijiki, return to water for 6 minutes.
- After adding sesame oil in a frying pan and heated, fry the green onions for about 2 minutes until it burns a little over high heat, and shake the salt lightly and let the taste blend.
- Put a delicious salt in a boiled water, add enough salt, loosen one piece of pork belly cut into a bite and stop the fire.
- If the pork is cooked in about 3 minutes, pull it up. * Because it becomes hard, it does not have to be dropped into ice water. Take rough heat at room temperature
- Mix all ingredients and seasonings with a bowl or large bowl to taste. If the salt is not enough, add it by adding the salt of hijiki.
- Enjoy it while it is slightly warm. * When storing refrigerated, the fat of the pork hardens, so warm it in the microwave before eating.
Sea Begitable "Yuzu Hijiki" is a crunchy feeling of harvesting the hijiki of a short -growing young shoot that has never been circulated. The scent of yuzu is also a refreshing accent of various dishes. The preparation is the same as Shiozura Wakame, so it is very easy to use!