Hijiki salad with mung bean sprouts and young sadine

Name: Hijiki salad with mung bean sprouts and young sadine
Cuisine: American
Ingredients: 9 oz mung bean sprouts; 1 pinch dried hijiki; 3 tbsp vinegar (rice vinegar preferable); 1.5 tbsp each soy sauce, sugar and sesame oil; 1-2 tbsp dried young sadine; 1 pinch sesame seed

Japanese cooking with Makiko @cook_12422096

Los Gatos, CA

Hijiki is one of the authentic foods in Japan, well known for its dietary fiber and essential minerals. Want to try?!

Japanese cooking with Makiko @cook_12422096

Los Gatos, CA

Hijiki is one of the authentic foods in Japan, well known for its dietary fiber and essential minerals. Want to try?!

Saved

Ingredients

9 ozmung bean sprouts
1 pinchdried hijiki
3 tbspvinegar (rice vinegar preferable)
1.5 tbspeach soy sauce, sugar and sesame oil
1-2 tbspdried young sadine
1 pinchsesame seed

Saved

Steps

1

Rinse hijiki and soak them in water for approx. 10 mins (or as directed on package otherwise) and drain water.
2

Add soaked hijiki in a microwavable container. Also add mung bean sprouts, and cook in microwave for about 3 mins (700w). Drain any extra water and cool them to room temperature.
3

Mix vinegar, soy sauce, sugar and sesame oil in a small bowl. Add dressing to the cooked hijiki and bean sprouts.
4

Add dried young sardine and slightly mix. Cool in fridge as desired. Sprinkle sesame seed when serving.
5

FYI - Dried hijiki expands once in water. One pinch expands as 10 times as much!