Soy Beans and Hijiki Seaweed Side Dish

Name: Soy Beans and Hijiki Seaweed Side Dish
Yield: 4 servings
Cuisine: American
Ingredients: 120 grams Cooked soy beans (steamed or cooked in water); 5 grams weighed when dry Hijiki; 30 grams Carrot; 1/2 piece Ginger; 1 Sliced bacon; 1 tsp Sesame oil; 1 pinch Salt; 1 tsp Soy sauce; 1 tsp Mirin

cookpad.japan @cookpad_jp

The filling of a sandwich I had at a café was a ginger flavored hijiki seaweed and soy bean stir fry. I loved it so much that I adapted the recipe to my preference.

This is lightly seasoned to highlight the sweetness of the soy beans. Adjust to taste. Recipe by Raby

The filling of a sandwich I had at a café was a ginger flavored hijiki seaweed and soy bean stir fry. I loved it so much that I adapted the recipe to my preference.

This is lightly seasoned to highlight the sweetness of the soy beans. Adjust to taste. Recipe by Raby

cookpad.japan @cookpad_jp

The filling of a sandwich I had at a café was a ginger flavored hijiki seaweed and soy bean stir fry. I loved it so much that I adapted the recipe to my preference.

This is lightly seasoned to highlight the sweetness of the soy beans. Adjust to taste. Recipe by Raby

The filling of a sandwich I had at a café was a ginger flavored hijiki seaweed and soy bean stir fry. I loved it so much that I adapted the recipe to my preference.

This is lightly seasoned to highlight the sweetness of the soy beans. Adjust to taste. Recipe by Raby

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Ingredients

4 servings

120 gramsCooked soy beans (steamed or cooked in water)
5 gramsweighed when dry Hijiki
30 gramsCarrot
1/2 pieceGinger
1Sliced bacon
1 tspSesame oil
1 pinchSalt
1 tspSoy sauce
1 tspMirin

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Steps

1

Rehydrate the hijiki seaweed in water, and drain into a sieve. Finely julienne the carrot and ginger. Slice the bacon in half lengthwise, and cut into 5mm wide strips.
2

Put the sesame oil, soy beans, hijiki seaweed, carrot, ginger, bacon and salt into a pan, and stir fry over medium heat.
3

When the carrot is wilted, add the soy sauce and mirin, mix rapidly and its done. Garnish with kinome (sansho leaves).