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Ready in just 10 minutes, the irresistible crunch of fresh bell peppers combined with the unique texture of Hijiki creates a flavor explosion that will keep you coming back for more! Whether you opt for the refreshing zest of "Yuzu Wakame Hijiki" or the spicy kick of "Spicy Green Pepper Wakame Hijiki," this versatile dish is sure to impress

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 Ingredients (for 1-2 people):

• Dried Hijiki: 5g (Soaked in water for 6 minutes, it will expand to 2-3 times its original size)
  • Or Salted Hijiki: 50g (before desalting)
• Bell peppers: 80g (2-3 peppers)
• Ponzu: 1 tablespoon
• Garlic: 3 slices
• Salad oil: 1/2 tablespoon

 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. Remove the seeds from the bell peppers and cut them into bite-sized pieces.
3. Slice the garlic and remove the central sprouts.
4. Heat the oil and garlic slices in a pan over low heat until the garlic is lightly colored.
5. Add the bell peppers, stir to coat them in oil, then increase the heat to medium and cook for about 1 minute.
6. Add the desalted Hijiki to the pan and cook for about 30 seconds, mixing well.
7. Pour in the ponzu sauce, stir to combine, and remove from heat. Adjust the saltiness to taste if necessary.
   

 Add a touch of melted cheese to make it a hit with the kids, or enjoy it as a sophisticated snack with a cold beer or highball.