Macrobiotic: Hijiki and Lotus Root

I'd found a recipe from somewhere way back when for fried lotus root seaweed. Since I started a macrobiotic diet, I substituted the egg with nagaimo. It made them more chewy. ＾＾Place them with the nori facing down, as if you're gently sliding them in. Fry until golden brown. Use whatever sauce you like. Recipe by Jinbaro

I based this on a recipe I found in a macrobiotic cookbook.★ For best results, the patties should be thin and fried to a crisp. When forming the patties, they may appear loose, but not to worry; they will harden while frying. Recipe by Meifan

This is a macrobiotic recipe.The nodes of the lotus root have a stronger medicinal effect.For coughs with lots of phlem, use dried lotus powder. Recipe by Ruruko

I take macrobiotic cooking lessons. I arranged my grandmother's kimpira dish into a macrobiotic style.Serve on a plate without mixing too much after you add the mizuna. Otherwise, you will lose the crunchiness. Kombu based dashi can be replaced by using 1 teaspoon of dashi stock and 1 tablespoon of water. For 4 servings. Recipe by Korigata

A single dish packed with nutrition! This addictive Japanese-style mayo and ponzu salad is perfect when you need one more dish.

This is a staple macrobiotic recipe. Our family's version is easy to make.It helps to keep your intestines in shape. It's very effective against constipation, hemorrhoid and hernia.Make sure not to over-soak the hijiki! Squeeze it out tightly after soaking and the flavoring ingredients will penetrate it well. The soaking water may have some grit in it, so don't use the water at the bottom of the bowl. Adding aburaage is also tasty. Recipe by Piyonofu

This is a macrobiotic recipe.The burdock root will burn right away if too thin. But if the shavings are too thick, they will not become crisp. Let's just say, there's a fine line between too thin and too thick. Recipe by Ruruko

This is a staple of macrobiotic cooking. It's also a great dish to have if you're looking to detox your body. You can use whole umeboshi, but I just use the pits leftover after using the umeboshi in other dishes.The flavor of this dish will change according to the salt content of the umeboshi. Use good quality ingredients. If it isn't salty enough, use a little of soy sauce. Try using the umeboshi pits leftover after making rice balls. Don't clean the pits, they should have some of the umeboshi still attached. Simmer the burdock root for at least 2 hours. Make sure to check the pot occasionally to make sure there is not too much evaporation. Don't let it burn! Recipe by Ruruko.

I wanted to make macrobiotic style hikiji brown rice. I came up with ingredient amounts for a flavor that wasn't too strong and brought out their natural taste. Feel free to adjust the amounts to your liking.If you prefer, add chicken or canned tuna, with boiled soy beans and abura-age. Feel free to adjust the amount and type of ingredients. I made this thinking about a dish for a healthy diet (not too much salt) with a relatively mild flavor. For 3 brown rice bowls' worth. Recipe by Ichigo ichigo

This is a really standard, basic macrobiotic recipe. It's sweet and packed with umami flavors, so everyone in our family loves it.If you soak the kiriboshi daikon (with the usual method) the umami will run out into the soaking water. It's enough to just rinse it quickly Use firm koya tofu without leavening agents. It will have a lot more umami. Recipe by Ruruko

I whipped this up off the top of my head, using lotus root. I also recommend "Lotus Root Kinpira" at.During Step 3, put about 2 tablespoons of oil in the pan. Lightly fry the lotus root. For Step 4, if you want more sauce, increase the amounts of each ingredient by 1.5~2 times. Recipe by Yuuyuu0221

I made this recipe because I didn't want to waste leftover kombu used to make dashi stock.Keeps in the refrigerator up to 5 days. Recipe by Chokorabu

This is a recipe from a book called "Delicious Recipes for a Macrobiotic Diet, Good for your Body" from Shufunotomo Co.,Ltd. That recipe used wheat miso for half of the miso content. We only have soy miso, so I just used soy miso. I added a bit of beet sugar to reduce the saltiness. The burdock root and walnuts bring out a nice flavor. This is pretty good regardless of being macrobiotic, perhaps?The basics of macrobiotic cooking are to keep the peels and scum of vegetables. You can wash the dirt off the burdock root but don't peel it. It's convenient to use a blender for the mincing. This is enough to last for one week in the refrigerator, 1 tablespoon for 1 adult serving (I divide it up and freeze it). Recipe by Yukiline

After tasting burdock root potage at a wedding celebration held at a one-star restaurant, I'd been wanting to eat a macrobiotic version, so I came up with my own recipe.Since this potage is full of fiber, it's almost like a soup that you eat. For those who don't like the grainy texture, strain it before serving. Recipe by U-ra

I love Macrobiotic Recipes. I am using a Silit Sicomatic t-plus 3.0 pressure cooker.Adjust the pressurizing time and amount of water according to the pressure cooker manufacture. You can also cook it with a rice cooker. If you are using a pressure cooker, no soaking is necessary. Recipe by Ro-zuminto

This is a standard macrobiotic recipe.If you add the konbu while the adzuki is cooking, it'll simmer faster.Adding kabocha to adzuki konbu gives this dish a sweet flavor, making it easier for kids to eat. Recipe by Ruruko.

This macrobiotic recipe is a standard dish in my house. The adzuki aren't that sweet, but it's delicious.Please simmer it in a thick pot. An earthenware pot is fine too.Be sure to keep an eye on the adzuki from time to time or the beans will start to stick together and become syrupy. Recipe by Ruruko

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've been eating okara a lot recently. This time I made a side dish with it, instead of cake which I usually make.I didn't add mixed beans to the ingredients list, but I added them in Step 1 and cooked with other ingredients. The texture of kurumabu is very nice. Recipe by komutatata

This is a dish I came up with using the ingredients I had on hand. It's a standard dish in our home. Adding water allows the flavors to absorb and makes it tasty.In Step 1, for those who are concerned about the acrid taste of the burdock root, soak them in water with a small amount of vinegar. In Step 4, when adding the ● ingredients, use chopsticks to sauté. Adjust the amount of soy sauce and sugar to taste. In Step 5, for those who prefer a crisp burdock root texture, reduce the amount of liquid, as well as the cooking time. Eighty grams of carrots is about 1/2 of a medium-sized carrot. Recipe by Yuuyuu0221

These are the notes I took when I cooked this deliciously.Cooking the hijiki and the vegetables on low heat draws out the moisture, so cook on high heat. Recipe by Tsuiterusatochan

While trying to figure out what to do with my daikon radish leaves, I tried out various recipes, but I kept coming back to this one. It's delicious.When rehydrating the shiitake mushrooms, you can speed up the process by breaking them into smaller pieces, then soak them in water. For best results, you should put them in a jar with water the night before so they can be used right away; I recommend this method since they will be tasty... When I'm in a hurry, I just break them up. Recipe by moriam

I revised a recipe I saw in a macrobiotic cook book.If you vary the vegetables, you can create a new dish.For preparation, rub the konnyaku with coarse salt and blanch quickly. This reduces the bitterness of the konnyaku and helps it to absorb the seasonings better. Recipe by Yuuno17

My niece told me they had a simmered lotus root dish for dinner, which made me want to make some myself. It turned out more delicious than I had expected and I have been repeatedly making this dish.☆When you are cooking the lotus root right away, it's not necessary to soak it in the vinegar water.☆In the process ④ and after, the lotus root gets crispy if you cook it on high heat for a short time. If you cook it on low/medium heat for a longer time, the lotus root gets softer, but not soggy. Depending on your preference, adjust the heat. Recipe by Okanyan

I wanted to recreate the flavour of traditional, naturally leavened bread and Levain's quiches. However I wanted to make the recipe dairy-free and macrobiotic as well.Simply mixing the sauce with the rice might also taste good, but I like baked taste of the thick, golden top crust.The dish should consist of 3 layers: pie crust, cooked rice, and sauce.Both the pie crust and rice can be frozen, so if you have time, it might be best to prepare one or the other ahead of time.I used saikyo miso for the white miso.Use whatever vegetables you like. Recipe by Saikomame

In an effort to cook a macrobiotic dish for myself while cooking for my family at the same time, I created this dish while making teriyaki horse mackerel with a paste made from umeboshi and shiso leaves... I was very satisfied.As you don't fry the nori seaweed with the tofu, you can taste the gentle and distinctive flavour more. It also imitates the eel's skin better. Be sure to serve it with sansho powder! (At least that's how I like it. ) The sansho adds a more authentic kabayaki taste. Recipe by moriam

I wanted to eat macrobiotic sweets.The raisins blend in easier with the adzuki if you mince them. Be sure to add salt, as it will help bring out the sweetness of the beans.Adding dried persimmons takes away the acidity for a more natural flavor; but since dried persimmons aren't always available, raisins may be best. Recipe by Ruruko

This is a macrobiotic recipe that I learned a long time ago in cooking class. I heard from a lot of people who work in restaurants that this is pretty good, so I uploaded it!In Step 3, when you take the kurumabu out of the seasoning, do not dry it off because you went through all the effort of soaking it.If you use chopped ginger and garlic, it's even easier to make!As for the amount of soy sauce, adjust to suit your tastes as necessary.If you use half a grated onion, it takes on a different flavor. Recipe by himadek

I'm slowly getting into the macrobiotic diet. But for days when I come home late from work, I wondered if I could make something simple yet delicious from fu and leftover vegetables, and this is what I came up with.I'm not sure if you can call this a tip, but it's more delicious if you don't peel the vegetables and just cut them up into chunks. Recipe by miki21

I wanted to have wakame and onions with a touch of refreshing ume vinegar.Thoroughly drain excess water from the ingredients, then add a little more ume vinegar.Adjust the amount of vinegar to taste. Recipe by Jinbaro