Hey everyone, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, simmered hijiki seaweed with gochujang. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
Simmered Hijiki Seaweed with Gochujang is one of the most favored of recent trending meals on earth. It is enjoyed by millions daily. It is simple, it is fast, it tastes yummy. Simmered Hijiki Seaweed with Gochujang is something which I have loved my entire life. They’re nice and they look fantastic.
To get started with this particular recipe, we have to first prepare a few components. You can cook simmered hijiki seaweed with gochujang using 12 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Simmered Hijiki Seaweed with Gochujang:
- Prepare 10 grams Hijiki seaweed
- Take 1/3 of a piece Konnyaku
- Take 1 slice Aburaage
- Prepare 1/4 Carrot
- Take 50 ml ☆ Water
- Get 1/2 tsp ☆ Dashi stock granules (bonito based)
- Make ready 1/2 tbsp ☆Gochujang
- Get 1 tbsp ☆ Sake
- Get 1 tbsp ☆ Mirin
- Get 1 tbsp ☆ Soy sauce
- Get 1/2 tbsp Sesame oil
- Get 1 White sesame seeds
Instructions to make Simmered Hijiki Seaweed with Gochujang:
- Soak the hijiki seaweed in a large amount of water for about 15 to 20 minutes. Rinse quickly in more water, then drain
- Parboil the konnyaku, and cut it thinly as shown in the photo. Pour hot water over the aburaage to remove the surface oil, then cut into thin pieces. Finely julienne the carrots.
- Pour some sesame oil in a pan with thick walls and heat it up. Add the ingredients from Steps 1 & 2 and stir fry. When the oil is evenly distributed, add the ☆ ingredients.
- Mix it well and then cover the pan with a lid and cook on low heat for about 10 minutes.
- It's ready once the liquid in the pan is almost all gone.
- Serve on a plate and sprinkle with some white sesame seeds.
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