Spicy Hijiki Lever


You can also get iron and protein!
A dish that goes on alcohol, with excellent entanglement of Wakagi, oil, and spices.
With the salad spring chrysanthemum.



  • Wakabijiki Aomo(Before salt / before water) 100g / 10g
  • Salad spring chrysanthemum
  • Olive oil appropriate amount
  • Garlic piece
  • Lever about 150g
  • Your favorite spice

How to:

  1. The hijiki changes water twice and rinses, and after washing the salt, soak it in water for about 3 minutes and drain it. For dried products, return to water for 5 minutes.

  2. If you drain the water well, chop the tiger tail and mix with the hijiki. Add the amount of tiger tail vinegar to adjust the spiciness and taste
  3. Serve salad spring chrysanthemum in a bowl
  4. Add oil to a frying pan and start frying the garlic and lever at the same time.
  5. After mixing your favorite spices in your favorite amount, quickly entangle the prepared young hijiki and stop the fire.
  6. Completed by serving on the salad spring chrysanthemum

A young hijiki like a sea vegetable with a crispy texture.
To leave the texture firmly, when adding fire, just fry quickly.

If you keep it in the refrigerator, the usual dish arrangement will be expanded ◎

Please enjoy it by combining your spices.

Here are the items used in the recipe

Dried Young Hijiki Seaweed


Dried Young Hijiki Seaweed