Hello everybody, it’s Jim, welcome to my recipe site. Today, I will show you a way to prepare a special dish, macrobiotic: hijiki and lotus root. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Macrobiotic: Hijiki and Lotus Root is one of the most well liked of current trending meals in the world. It is simple, it’s fast, it tastes delicious. It is appreciated by millions daily. They’re nice and they look wonderful. Macrobiotic: Hijiki and Lotus Root is something which I’ve loved my whole life.
Macrobiotic: Hijiki and Lotus Root This is a basic macrobiotic side dish. In the photo is the hijiki dish along with pressure cooked brown rice and aduki beans, carrot ginger pickle, and blanched cabbage. While it soaks, we prepare the rest of the ingredients. Once ready, start by sauteeing julienned carrots and lotus roots, followed by the rehydrated hijiki, aburaage (fried tofu pouch), and konnyaku (konjac).
To begin with this recipe, we have to prepare a few ingredients. You can have macrobiotic: hijiki and lotus root using 4 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Macrobiotic: Hijiki and Lotus Root:
- Prepare 150 grams Lotus root
- Get 50 grams Hijiki dried seaweed
- Prepare 3 tbsp Soy sauce
- Get 1 tbsp Vegetable oil
Seaweeds, especially nori, wakame, kombu, arame, and hijiki. They are traditionally added to soups and stews or simply stir-fried, as well as braised in soy sauce. They can also be thinly sliced and added raw to salads. Another favorite way of enjoying them is deep-fried into chips.
Steps to make Macrobiotic: Hijiki and Lotus Root:
- Soak the hijiki in lukewarm water to reconstitute, then cut into easy to eat lengths. Rinse the lotus root well, then thinly slice into wedges or into rounds.
- Heat the vegetable oil in a sauce pan, then sauté the lotus root. When the lotus root starts to become translucent, add the hijiki and sauté.
- Add enough water to cover the ingredients, cover with a lid, then reduce to low-medium heat. Simmer until thoroughly cooked.
- When tender, add the soy sauce, reduce the heat, then simmer until the liquid boils out.
They can also be thinly sliced and added raw to salads. Another favorite way of enjoying them is deep-fried into chips. We also have resources related to Japanese foods such as, recipes, articles, etc. This technique is commonly used to cook root vegetables. You might have seen or tried my Kinpira Gobo recipe where julienned gobo (burdock root) and carrots are sautéed and simmered down in a seasoned sauce.
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