Spicy Hijiki
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Rich in iron and protein
This dish combines Young Hijiki with oil and spices, making it perfect with an alcohol beverage too.
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Ingredients:
- Young Hijiki (before rehydratng): 10g
- Green chili: to taste
- Mizuna (salad mustard greens or any leafy green): to taste
- Olive oil: appropriate amount
- Garlic: 1 clove
- Pork Liver: about 150g
- Spices of your choice: to taste
How to:
-
Soak Young Hijiki in water for 6 minutes to rehydrate.
- Drain the Young Hijiki well, chop the green chili, and mix with the Hijiki. Add the accompanying green chili vinegar to taste for desired spiciness and flavor.
- Arrange the mizuna (or preferred leafy greens) on a plate.
- Heat oil in a frying pan and start frying the garlic and liver simultaneously.
- Add the spices to the mixture according to your preference, then add the prepared Young Hijiki and quickly stir-fry to keep its crisp texture.
- Serve the stir-fried mixture on top of the mizuna.
Young Hijiki should be stir-fried quickly to retain its crunchiness.
Keep it in your fridge to add variety to your everyday dishes. Enjoy experimenting with different spice combinations.
