Macrobiotic: Hijiki and Lotus Root

Name: Macrobiotic: Hijiki and Lotus Root
Yield: 2 servings
Cuisine: American
Ingredients: 150 grams Lotus root; 50 grams Hijiki dried seaweed; 3 tbsp Soy sauce; 1 tbsp Vegetable oil

cookpad.japan @cookpad_jp

This is a basic macrobiotic side dish.

In Step 3, add more water if necessary. I recommend using canola oil. Recipe by Ruruko

This is a basic macrobiotic side dish.

In Step 3, add more water if necessary. I recommend using canola oil. Recipe by Ruruko

cookpad.japan @cookpad_jp

This is a basic macrobiotic side dish.

In Step 3, add more water if necessary. I recommend using canola oil. Recipe by Ruruko

This is a basic macrobiotic side dish.

In Step 3, add more water if necessary. I recommend using canola oil. Recipe by Ruruko

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Ingredients

2 servings

150 gramsLotus root
50 gramsHijiki dried seaweed
3 tbspSoy sauce
1 tbspVegetable oil

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Steps

1

Soak the hijiki in lukewarm water to reconstitute, then cut into easy to eat lengths. Rinse the lotus root well, then thinly slice into wedges or into rounds.
2

Heat the vegetable oil in a sauce pan, then sauté the lotus root. When the lotus root starts to become translucent, add the hijiki and sauté.
3

Add enough water to cover the ingredients, cover with a lid, then reduce to low-medium heat. Simmer until thoroughly cooked.
4

When tender, add the soy sauce, reduce the heat, then simmer until the liquid boils out.