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
- 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
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 Begitable "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!