Hello everybody, it is Louise, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, simmered hijiki seaweed with gochujang. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
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.
Simmered Hijiki Seaweed with Gochujang is one of the most popular of current trending meals in the world. It is appreciated by millions daily. It’s easy, it is fast, it tastes yummy. Simmered Hijiki Seaweed with Gochujang is something which I’ve loved my entire life. They are nice and they look wonderful.
To begin with this recipe, we must prepare a few ingredients. You can have simmered hijiki seaweed with gochujang using 12 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Simmered Hijiki Seaweed with Gochujang:
- Prepare 10 grams Hijiki seaweed
- Take 1/3 of a piece Konnyaku
- Get 1 slice Aburaage
- Prepare 1/4 Carrot
- Get 50 ml ☆ Water
- Make ready 1/2 tsp ☆ Dashi stock granules (bonito based)
- Make ready 1/2 tbsp ☆Gochujang
- Get 1 tbsp ☆ Sake
- Prepare 1 tbsp ☆ Mirin
- Prepare 1 tbsp ☆ Soy sauce
- Take 1/2 tbsp Sesame oil
- Get 1 White sesame seeds
Learn the recipe of Simmered Hijiki by vahchef. This simmered hijiki dish is relatively easy to prepare and will keep for several days in the. A massive salad of spinach and hijiki seaweed. Finally a meatball soup with glass noodles.
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.
From left, we have chicken tempura in sauce, konjac and daikon simmered in a mild broth (weirdly, I liked this the most), mackerel with grated daikon, and finally hijiki seaweed. Hijiki is a delicious sea vegetable with a distinctive earthy flavor that really complements the sweet potato's flavor. Vind stockafbeeldingen in HD voor Simmered Hijiki Seaweed en miljoenen andere rechtenvrije stockfoto's, illustraties en vectoren in de Shutterstock-collectie. Any leftover prepared Hijiki can be kept for a week in the fridge so I would recommend you make double or triple this amount. Simmered hijiki seaweed in traditional Japanese bowl.
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