Spicy Hijiki Liver


Rich in iron and protein! This dish combines young hijiki with oil and spices, making it perfect with an alcohol beverage too.



  • 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:

  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. 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.
  3. Arrange the mizuna on a plate.
  4. Heat oil in a frying pan and start frying the garlic and liver simultaneously.
  5. Add the spices to the mixture according to your preference, then add the prepared hijiki and quickly stir-fry to keep its crisp texture.
  6. 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.

Here are the items used in the recipe

Dried Young Hijiki Seaweed


Dried Young Hijiki Seaweed