Young Hijiki and Yuzu Kosho Marinade
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A simple recipe that makes great use of yuzu kosho—an ingredient that often ends up forgotten in the back of the fridge. With the satisfying textures of Young Hijiki and mixed beans, this nutritious dish is both flavorful and filling.
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Ingredients:
- Young Hijiki: 10 g
- Mixed beans: 1 pack (50 g)
- Cherry tomatoes: 4
- Cucumber: 1/2
For the marinade:
- Olive oil: 1 tbsp
- Vinegar: 3 tbsp
- Sugar: 1 tbsp
- Salt: 1 tsp
- Yuzu kosho: 1 tsp
How to:
- Soak Young Hijiki in water for 6 minutes to rehydrate.
- Cut the cherry tomatoes into eighths and dice the cucumber.
- In a bowl, combine all the marinade ingredients and mix well.
- Add the Young Hijiki and the prepared vegetables to the bowl, then toss until evenly coated. Refrigerate for 10 minutes before serving.
