Takanori and Wakojiki Plenty of Young Hijiki


In a deep frying pan, fry vegetables and minced meat. Two kinds of seaweed are perfect and delicious for the soup with sesame oil and vinegar.


Ingredients (for 2-3 people):

  • Takanori (before salt removal/before watering) 50g/15g
  • Young hijiki(Before salt/before watering) 60g/6g
  • Long green onion40g
  • gingerAbout 1/2 teaspoon
  • Chicken breast minced meat120g
  • Square1/2p/c
  • Boiled bamboo shoots50g
  • Silk tofu175g
  • saltOne pinch
  • Sesame oil1 tablespoon and 1/2
  • Liquor2 tablespoons
  • soy sauce 2 tablespoons
  • water 400㏄
  • Water -soluble potato starch (2: 1)
  • Potato starch 2: Water about 20㏄
 Finishing seasoning
A. Vinegar 2 tablespoons 2 and 1/2
A. Sesame oil (chili oil is OK) 1/2 teaspoon
A. Black pepper as you like

How to:

  1. The rash is changed about twice and rinsed, and after rinsing the salt, soak it in water for about two and a half minutes and drain it. Drain the water and cut it into a bite -size if it is large. For dry products, return to water for 4 to 5 minutes.
  2. * When I drained salt, I got insideCozionTake a closer look and wash it off together. It is better to remove it if there are parts that are discolored
  3. Wash the green onions and cut them in diagonal shredded. Peel the ginger and chop it. Put sesame oil, green onions and ginger in a frying pan and fry
  4. When the scent of 3 appears on high heat, add the minced chicken breasts and fry with a wooden spatula. Add a pinch of salt to season lightly
  5. With high heat, add the shimeji while loosening it with your hand (remove the stone), fry the sesame oil overall, then shred the bamboo shoots.
  6. Turn the alcohol and skip alcohol, then add soy sauce. Add water and boil once, then add tofu cut into pieces that are easy to eat.
  7. On the medium heat and warm it so that the tofu does not crush, turn the water -soluble potato starch in the place where the soup is fluffy and thicken it lightly.
  8. If you add vinegar, mix well and taste.
  9. Serve the heat and put 1 with plenty of your favorite amount. If you want to enjoy the thick texture of Tosakanori, put it at the end of 7 and heat it lightly.


If you want to add sesame oil and spicy to the finish by applying a soup from the top of the seaweed.
It is recommended to add black pepper as you like!

Here are the items used in the recipe

Dried Tosakanori Seaweed


Dried Tosakanori Seaweed