Hello everybody, it is John, welcome to our recipe page. Today, we’re going to make a special dish, soy beans and hijiki seaweed side dish. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Soy Beans and Hijiki Seaweed Side Dish is one of the most well liked of current trending meals in the world. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look fantastic. Soy Beans and Hijiki Seaweed Side Dish is something that I have loved my entire life.
A classic Japanese side dish, hijiki seaweed salad. Even if you are new to seaweed, this is a simple recipe that is easy to start. It's savory, tasty and full of nutrition. You might have tried hijiki salad at Japanese restaurant and wonder how to make it at home.
To get started with this particular recipe, we must first prepare a few ingredients. You can have soy beans and hijiki seaweed side dish using 9 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Soy Beans and Hijiki Seaweed Side Dish:
- Prepare 120 grams Cooked soy beans (steamed or cooked in water)
- Prepare 5 grams weighed when dry Hijiki
- Take 30 grams Carrot
- Prepare 1/2 piece Ginger
- Prepare 1 Sliced bacon
- Prepare 1 tsp Sesame oil
- Take 1 pinch Salt
- Get 1 tsp Soy sauce
- Get 1 tsp Mirin
Because it is a simmered dish and served at room temperature, hijiki seaweed salad is usually made ahead and kept in the fridge for a few days so that it can be added to the meal as one of a few side dishes to add variety to the meal. Hijiki (γ²γγ) is a dark brown seaweed that grows on rocky coastlines. It is usually sold in a dried form. Uses: Hijiki may be served as a side dish, added to "kinpira" or simmered with shoyu and mirin.
Steps to make Soy Beans and Hijiki Seaweed Side Dish:
- Rehydrate the hijiki seaweed in water, and drain into a sieve. Finely julienne the carrot and ginger. Slice the bacon in half lengthwise, and cut into 5mm wide strips.
- Put the sesame oil, soy beans, hijiki seaweed, carrot, ginger, bacon and salt into a pan, and stir fry over medium heat.
- When the carrot is wilted, add the soy sauce and mirin, mix rapidly and its done. Garnish with kinome (sansho leaves).
It is usually sold in a dried form. Uses: Hijiki may be served as a side dish, added to "kinpira" or simmered with shoyu and mirin. It is delicious combined with tofu, carrots, or onions. Hijiki is also a flavorful addition to light noodles, grains, or vegetable salads and is traditionally used to strengthen the lungs. Strain Hijiki and drain the water as much as you can.
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