Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, macrobiotic simmered hijiki seaweed and konnyaku. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
Macrobiotic Simmered Hijiki Seaweed and Konnyaku is one of the most popular of recent trending foods on earth. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. Macrobiotic Simmered Hijiki Seaweed and Konnyaku is something that I’ve loved my whole life. They’re fine and they look fantastic.
Hijiki Seaweed Salad can be made ahead of time and served as a side. It is also a popular food to include in a bento box. 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.
To begin with this recipe, we must prepare a few ingredients. You can have macrobiotic simmered hijiki seaweed and konnyaku using 5 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Macrobiotic Simmered Hijiki Seaweed and Konnyaku:
- Get 150 grams Konnyaku
- Prepare 3 tbsp Hijiki seaweed (dried)
- Take 1 tbsp Sesame oil
- Get 1 tbsp Soy sauce
- Prepare 1 Green onion, parsley or other garnish
My Mom's Simmered Chicken and Konnyaku Recipe by cookpad.japan. A wide variety of seaweed hijiki options are available to you, such as ad. You can also choose from laver, nori seaweed hijiki, as well as from chopped, steamed, and seasoned. Sea vegetables should taste of the sea, like chlorophyl with a slight iodine flavor with sea salt.
Steps to make Macrobiotic Simmered Hijiki Seaweed and Konnyaku:
- Parboil the konnyaku, rub it a little with salt and rinse. You can skip this step if you use konnyaku that doesn't need parboiling.
- Rinse the hijiki seaweed lightly, soak for about 5 minutes and squeeze out tightly. Don't discard the soaking water.
- Slice the konnyaku into thin rectangular slices. If the hijiki is long, cut it to the same length as the konnayku.
- Stir fry the konnyaku in a dry pan (no oil added). When the moisture on the surface is gone, push the konnyaku to the side of the pan, add the sesame oil to the empty space on the bottom, add the hijiki seaweed and stir fry to 2 to 3 minutes.
- Stir fry the konnyaku and hijiki seaweed together quickly. Add enough of the hijiki seaweed soaking water to cover the ingredients halfway (use regular water if there isn't enough soaking water).
- Bring to a boil and cover with a lid. Simmer over low heat until the hijiki seaweed is tender. If the pan gets dry before the hijiki is tender, add a little water.
- When the hijiki is tender enough to mash with your fingers, flavor with soy sauce and simmer for another 2 to 3 minutes.
- Stop simmering when there's still some liquid left in the pan. Garnish and serve.
- If you make a lot, chop some up the next day and stir-fry it with tofu to make a delicious scrambled tofu dish. You can even use it as a gyoza dumpling filling!
This tasted flat and was somewhat mushy. Hijiki I believe is a brown seaweed so different nutrients than nori sheets. Simmered Hijiki Recipe, How To Make Simmered Hijiki Recipe. Cooking with sea vegetables is a wonderful way to add minerals and nutrients to any diet. Learn the recipe of Simmered Hijiki by vahchef.
So that is going to wrap it up with this special food macrobiotic simmered hijiki seaweed and konnyaku recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
