Hello everybody, it is Jim, welcome to my recipe site. Today, I will show you a way to prepare a special dish, homemade shiso hijiki seaweed. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Hijiki Seaweed Salad (Hijiki No Nimono) ひじきの煮物. This post may contain affiliate links. Please read my disclosure policy for details.
Homemade Shiso Hijiki Seaweed is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. Homemade Shiso Hijiki Seaweed is something which I’ve loved my entire life. They’re fine and they look fantastic.
To get started with this particular recipe, we must first prepare a few components. You can cook homemade shiso hijiki seaweed using 5 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Homemade Shiso Hijiki Seaweed:
- Prepare 15 grams Dried hijiki seaweed
- Make ready 1 tbsp Yukari
- Take 1 tbsp Sake
- Prepare 1 tsp Sugar
- Prepare 2 tsp Roasted white sesame seeds
It is also a popular food to include in a bento box. Homemade Shiso Hijiki Seaweed Recipe by cookpad.japan. Hijiki No Nimono (ひじきの煮物) or Hijiki Salad as it's known in the US is a delicious Japanese side dish loaded with both sea and land vegetables. #japan #japanese #seaweed #japanesefood. In a saute pan, heat the oil.
Instructions to make Homemade Shiso Hijiki Seaweed:
- Reconstitute the hijiki in lukewarm water and drain in a colander.
- Put the hijiki in a fying pan and dry-fry to evaporate the excess moisture.
- Add the sake and sugar and cook on low heat until the liquid evaporates. Turn off the heat.
- Transfer the hijiki to a preservation container and mix in the yukari and white sesame seeds.
Stir in the hijiki seaweed and the oysters, and allow the oysters to warm through. Add the shiso, whisk in the remaining butter and season with salt and white pepper. Green shiso can be fried, used as a garnish, added to soups or salads, and used to flavor rice. The flavor is a combination of citrus and cinnamon, with a slight undertone of anise. This aromatic herb is also a great seasoning for fish, chicken, beef and radishes.
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