Hey everyone, it is me again, Dan, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, hijiki seaweed, konnyaku, and bean sprout namul. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
Hijiki Seaweed, Konnyaku, and Bean Sprout Namul is one of the most favored of current trending meals in the world. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. They are fine and they look wonderful. Hijiki Seaweed, Konnyaku, and Bean Sprout Namul is something that I have loved my entire life.
Great recipe for Hijiki Seaweed, Konnyaku, and Bean Sprout Namul. Namul made with flavorful ingredients is really delicious! Here's a version made from commonly used ingredients that are also easy to store. If you're making this for kids, reduce the chili bean sauce and have the adults use.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook hijiki seaweed, konnyaku, and bean sprout namul using 12 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Hijiki Seaweed, Konnyaku, and Bean Sprout Namul:
- Make ready 1 bag Bean sprouts
- Prepare 10 grams Dried hijiki
- Make ready 100 grams Threaded konnyaku
- Take 1 tsp ●Ginger (grated)
- Make ready 1 tsp ●Soy sauce
- Make ready 2 tsp Chinese powdered soup stock
- Get 1 tbsp ●Sesame oil
- Get 2 tbsp ●White toasted sesame seeds
- Make ready 1/4 tsp Doubanjiang
- Take 1 tsp Garlic (grated) (optional)
- Make ready 1 dash Pepper
- Get 1 Your choice of garnishing, such as minced onion, shiso, or chives
The Hijiki season is between March and April. Hijiki is black and consists of a long style from which small shoots grow. This stalk/shaft can become very long. It is called Naga Hijiki and is quite crispy when properly prepared.
Steps to make Hijiki Seaweed, Konnyaku, and Bean Sprout Namul:
- In a pot, combine the bean sprouts with enough water to cover. Add a pinch of salt and heat.
- Put the konnyaku in a bowl, then prepare a strainer above it. Also prepare the hijiki.
- Boil the bean sprouts for about a minute. Then pour the hot water from the bean sprouts over the hijiki. Drain the sprouts in the strainer set above the konnyaku.
- At this point, I remove the bean sprouts roots. It's helps disperse the residual heat and drain the moisture more quickly.
- Drain the konnyaku and hijiki in the strainer then combine them in a heat-resistant bowl. Add the ● ingredients and microwave at 700W for 1 minute.
- Mix in the bean sprouts, add a little pepper and it's finished.
- I also created this version featuring bean sprouts and mozuku seaweed - - https://cookpad.com/us/recipes/169556-umami-rich-mozuku-seaweed-and-bean-sprout-namul
- You can also mix in imitation crab or chikuwa, which is also delicious.
This stalk/shaft can become very long. It is called Naga Hijiki and is quite crispy when properly prepared. Hijiki has been eaten as a traditional ingredient in Japan for a long time, but there have been no reports that eating Hijiki has caused adverse effects on health, such as arsenic poisoning. In a large frying pan, add oil and heat at medium high heat. Then add cabbage and bean sprouts, and cook another couple of.
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