Yuzu Hijiki Pork Stir Fry
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A quick side dish with nutritional Young Hijiki with Pork and Green Onion!
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Ingredients:
- Young Hijiki (before rehydrating): 6g
- Yuzu peel: to taste
- Thinly sliced pork belly: 180g
- Green part of leeks (thinly sliced diagonally): 60g
- Sesame oil: 1 tbsp
- Salt: to taste
- Soy sauce: 1/2 tsp
- Chili oil: to taste
How to:
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Soak Young Hijiki in water for 6 minutes to rehydrate.
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Heat sesame oil in a frying pan. Once hot, add the green part of the leeks and sauté over high heat until slightly charred for 2 minutes. Lightly sprinkle with salt and mix to combine the flavors. Set aside.
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In boiling water, add enough salt to make it as salty as soup, then add the thinly sliced pork belly, shredded into bite-sized pieces, and turn off the heat. After about 3 minutes, if the pork is cooked through, remove it from the water.
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Tip: Do not cool the pork using iced water since the texture of the pork will become too stiff. Allow it to cool to room temperature.
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In a large bowl or container, mix all the ingredients and seasonings together, adjusting the salt to taste.
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Serve the mixture on a plate while still slightly warm. If storing in the refrigerator, warm it in the microwave before serving to prevent the pork fat from solidifying.
SEA VEGETABLE: Young Hijiki is harvested from Young Hijiki sprouts, known for their crunchy texture. The preparation is simple and similar to using salted wakame, making it very convenient!
