Yuzu Hijiki Pork Stir Fry


A quick side dish with nutritional Hijiki with Pork and Green Onion! 



  • Yuzu Hijiki seaweed (Salted/Dried) 60g / 6g
  • Thinly sliced pork belly 180g
  • Green part of leeks (thinly sliced diagonally) 60g
  • Sesame oil 1 tablespoon
  • Salt to taste
  • Soy sauce 1/2 teaspoon
  • La-Yu chili oil to taste

How to:

  1. 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.

  2. 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.

  3. 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.

  4. ※Warning: 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.

  5. In a large bowl or container, mix all the ingredients and seasonings together, adjusting the salt to taste based on the saltiness of the Hijiki seaweed.

  6. 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's "Yuzu Hijiki" is harvested from young hijiki sprouts, known for their crunchy texture. The yuzu aroma adds a refreshing touch to various dishes. The preparation is simple and similar to using salted wakame, making it very convenient!

Here are the items used in the recipe

Dried Young Hijiki Seaweed


Dried Young Hijiki Seaweed