Macrobiotic Hijiki Seaweed Seasoned Only With Soy Sauce For Bentos

Name: Macrobiotic Hijiki Seaweed Seasoned Only With Soy Sauce For Bentos
Cuisine: American
Ingredients: 30 grams Hijiki seaweed; 1 generous pinch Kiriboshi daikon; 1/3 Carrot (thickly julienned into matchsticks); 1/2 block Konnyaku (boiled, then cut into matchsticks); 1/4 Onion (sliced into wedges); 100 ml Soaking liquid from hijiki seaweed; 200 ml Kombu based dashi stock; 2 and 1/2 tablespoon Soy sauce; 1 tbsp White sesame seeds

cookpad.japan @cookpad_jp

I made this once when I was out of sweetening ingredients, but it still turned out delicious. Now it's a staple dish.

Just be sure not to burn it. Recipe by moriam

I made this once when I was out of sweetening ingredients, but it still turned out delicious. Now it's a staple dish.

Just be sure not to burn it. Recipe by moriam

cookpad.japan @cookpad_jp

I made this once when I was out of sweetening ingredients, but it still turned out delicious. Now it's a staple dish.

Just be sure not to burn it. Recipe by moriam

I made this once when I was out of sweetening ingredients, but it still turned out delicious. Now it's a staple dish.

Just be sure not to burn it. Recipe by moriam

Saved

Ingredients

30 gramsHijiki seaweed
1generous pinch Kiriboshi daikon
1/3Carrot (thickly julienned into matchsticks)
1/2 blockKonnyaku (boiled, then cut into matchsticks)
1/4Onion (sliced into wedges)
100 mlSoaking liquid from hijiki seaweed
200 mlKombu based dashi stock
2and 1/2 tablespoon Soy sauce
1 tbspWhite sesame seeds

Saved

Steps

1

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.
2

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.
3

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.
4

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.