Hijiki Seaweed, Edamame, Tuna and Spinach with Ponzu Sauce
Hijiki Seaweed, Edamame, Tuna and Spinach with Ponzu Sauce

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a special dish, hijiki seaweed, edamame, tuna and spinach with ponzu sauce. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Hijiki Seaweed, Edamame, Tuna and Spinach with Ponzu Sauce is one of the most favored of recent trending meals in the world. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. Hijiki Seaweed, Edamame, Tuna and Spinach with Ponzu Sauce is something which I’ve loved my entire life. They’re nice and they look wonderful.

Healthy hijiki seaweed salad cooked in a savory sauce with carrot, edamame, aburaage, konnyaku. For the complete recipe with step-by-step pictures. Cooked in a savory dashi broth, Hijiki Seaweed Salad is a classic Japanese dish with a type of wild Carrots - It adds color and nutrition.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook hijiki seaweed, edamame, tuna and spinach with ponzu sauce using 6 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Hijiki Seaweed, Edamame, Tuna and Spinach with Ponzu Sauce:
  1. Make ready 1 tbsp Hijiki seaweed (dried)
  2. Take 2 small bunches Spinach
  3. Take 1 tbsp Canned tuna
  4. Prepare 2 tbsp Edamame (can be frozen or vacuum packed)
  5. Prepare 1/2 tbsp Ponzu
  6. Make ready 1 tsp Toasted white sesame seeds

Ponzu sauce is a popular, versatile condiment utilized in Japanese cuisine. The combination of ingredients used to make ponzu sauce, including the refreshing citrus flavor of the yuzu fruit, result in an umami-rich sauce well suited. This seaweed expands nicely in water and is the proper consistency for use in our recipes. The California Warning about arsenic levels is specious.

Steps to make Hijiki Seaweed, Edamame, Tuna and Spinach with Ponzu Sauce:
  1. Rehydrate the hijiki seaweed by soaking in water. Drain. Blanch or microwave the spinach, squeeze out and cut into easy to eat pieces. Drain the canned tuna and edamame.
  2. Mix everything together in a bowl. Done.
  3. Try it in bentos.
  4. I added some broccoli. Please try adding your favorite vegetables. ✿^^

It is shredded, dehydrated seaweed with the consistency of chewing tobacco. Another user pointed out that this is what Hijiki is supposed to be. Hijiki salad combines hijiki seaweed with aburaage tofu, edamame beans and Japanese Enjoy a wonderfully healthy and classically Japanese seaweed salad with this hijiki recipe. Add mirin and soy sauce, then mix everything together. Turn the heat down to medium-low, cover, and allow to cook.

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