Yuzu Hijiki with Renkon
〜・〜・〜・〜・〜・〜・〜・〜・〜・〜・〜・〜・〜・
The compatibility between the crunchy texture and the compatibility between the yuzu hijiki and the lotus. A versatile small bowl that can be accompanied by rice. OK without garlic
〜・〜・〜・〜・〜・〜・〜・〜・〜・〜・〜・〜・〜・
Ingredients:
- Wakabijiki Yuzu(Before salt removal / before water return) 40g / 4g
- Renkon (cut into thin slices and expose to water for about 2 minutes) 100g
- Kaba leaf (small cut) 100g
- 1 teaspoon of sesame oil
- Garlic (chopped) 1
- Mirin/1/2 tablespoon of soy sauce
- If you don't have enough salt
How to:
-
The young hijiki changes the water twice and rinses, rinses, and is washed away after rinsing in salt for about 5 minutes and drained. Give Yuzu together, and cut it finely if it is long.
-
In the case of dried hijiki, return to water for 6 minutes.
-
Sprinkle sesame oil in a frying pan, fry garlic over low heat, and when it becomes a crisp color, add the chopped turnip leaves and fry until it is a little transparent.
-
After 3 in half of the frying pan, arrangement of the slice of the drainer and fried until it becomes translucent.
-
After adding mirin, turn it over medium heat so that the alcohol is skipped, then turn the soy sauce to get the whole.
-
Put the Yuzu Hijiki and mix it and turn off the heat. If you taste it and don't have enough salt, add salt and adjust. Pour in a bowl
Sea Vegetable "Yuzu Hijiki" is a crunchy feeling of harvesting the hijiki of a short -growing young shoot that has never been circulated. The scent of yuzu is also a refreshing accent of various dishes.
The preparation is also very easy with the same image as Shiozura Wakame, so it is easy to use!
