A picture of Homemade Shiso Hijiki Seaweed.

Homemade Shiso Hijiki Seaweed

cookpad.japan @cookpad_jp

I remade a recipe that my friend taught me.
Shiso Hijiki Seaweed Onigiri Rice Balls.

If using this to mix into rice, please increase the amount of yukari. When adding it directly into the rice, use less yukari so that it doesn't become too briny. If you want a thicker taste, adjust the amount afterwards. It also tastes yummy if you add jako fish into the mix. Recipe by Yuuyuu0221

I remade a recipe that my friend taught me.
Shiso Hijiki Seaweed Onigiri Rice Balls.

If using this to mix into rice, please increase the amount of yukari. When adding it directly into the rice, use less yukari so that it doesn't become too briny. If you want a thicker taste, adjust the amount afterwards. It also tastes yummy if you add jako fish into the mix. Recipe by Yuuyuu0221

Homemade Shiso Hijiki Seaweed

cookpad.japan @cookpad_jp

I remade a recipe that my friend taught me.
Shiso Hijiki Seaweed Onigiri Rice Balls.

If using this to mix into rice, please increase the amount of yukari. When adding it directly into the rice, use less yukari so that it doesn't become too briny. If you want a thicker taste, adjust the amount afterwards. It also tastes yummy if you add jako fish into the mix. Recipe by Yuuyuu0221

I remade a recipe that my friend taught me.
Shiso Hijiki Seaweed Onigiri Rice Balls.

If using this to mix into rice, please increase the amount of yukari. When adding it directly into the rice, use less yukari so that it doesn't become too briny. If you want a thicker taste, adjust the amount afterwards. It also tastes yummy if you add jako fish into the mix. Recipe by Yuuyuu0221

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Ingredients

15 gramsDried hijiki seaweed
1 tbspYukari
1 tbspSake
1 tspSugar
2 tspRoasted white sesame seeds

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Steps

1

Reconstitute the hijiki in lukewarm water and drain in a colander.
2

Put the hijiki in a fying pan and dry-fry to evaporate the excess moisture.
3

Add the sake and sugar and cook on low heat until the liquid evaporates. Turn off the heat.
4

Transfer the hijiki to a preservation container and mix in the yukari and white sesame seeds.

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Cooksnaps

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cookpad.japan @cookpad_jp

on April 26, 2014 04:42

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