Yuzu Hijiki with Lotus Root
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The crunchy texture of yuzu hijiki pairs perfectly with lotus root. This versatile side dish can be a great combination with hot rice !
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Ingredients:
- Waka Hijiki Yuzu (Before salt removal / before water return) 40g / 4g
- Lotus Root / Renkon (cut into thin slices and expose to water for about 2 minutes) 100g
- Turnip leaf (small cut) 100g
- 1 teaspoon of sesame oil
- Garlic (chopped) 1
- Mirin seasoning /1/2 tablespoon of soy sauce
- Salt
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.
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Heat sesame oil in a frying pan over low heat and sauté the garlic until golden brown. Add the chopped turnip greens and sauté until slightly translucent.
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Move the greens to one side of the pan, add the drained lotus root slices, and sauté until they become semi-transparent.
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Add mirin and increase the heat to medium to evaporate the alcohol, then pour in soy sauce and mix to coat everything evenly.
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Add the yuzu hijiki and mix well, then turn off the heat. Taste and adjust with salt if needed. Serve in a bowl.
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!
