Spicy Hijiki Liver
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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 Green chili (before desalting/soaking): 100g / 10g
- Mizuna (salad mustard greens): as desired
- Olive oil: appropriate amount
- Garlic: one clove
- Liver: about 150g
- Spices of your choice: as desired
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.
- Drain the 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 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 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.
