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We hope you got benefit from reading it, now let’s go back to macrobiotic hijiki seaweed seasoned only with soy sauce for bentos recipe. To make macrobiotic hijiki seaweed seasoned only with soy sauce for bentos you only need 9 ingredients and 4 steps. Here is how you do it.
The ingredients needed to make Macrobiotic Hijiki Seaweed Seasoned Only With Soy Sauce For Bentos:
- Use 30 grams Hijiki seaweed
- Take 1 generous pinch Kiriboshi daikon
- Use 1/3 Carrot (thickly julienned into matchsticks)
- Take 1/2 block Konnyaku (boiled, then cut into matchsticks)
- Get 1/4 Onion (sliced into wedges)
- You need 100 ml Soaking liquid from hijiki seaweed
- Take 200 ml Kombu based dashi stock
- Prepare 2 and 1/2 tablespoon Soy sauce
- Take 1 tbsp White sesame seeds
Instructions to make Macrobiotic Hijiki Seaweed Seasoned Only With Soy Sauce For Bentos:
- Rinse the hijiki seaweed, replacing the water twice, then soak in filtered water. Soak in enough water to completely cover the hijiki for about 5 minutes.
- Put a few drops of oil in a pot, then sauté the konnyaku until it starts to making squeaking noises. Add the rinsed and drained kiriboshi daikon, carrots, and onions, then lightly sauté.
- Add the soaking liquid from the hijiki and kombu dashi stock to the pot in Step 2, bring to a boil, add the soy sauce, then cover with a lid. Simmer until most of the moisture has been absorbed or evaporated off.
- Give it a taste while there is still some liquid left. Lightly season with salt or soy sauce to taste, and when the liquid has been cooked off, sprinkle in white sesame seeds, toss, then it's ready to serve.
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