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Hijiki to renkon no sarad (ひじきとレンコンのサラダ)
What kind of dish is Hijiki to renkon no sarad??
Hijiki seasoned with soy sauce, mixed with vegetables such as lotus root and mayonnaise, is my favorite salad.
Simmered Hijiki seaweed can be said to represent home cooking. It is often sold as a side dish in supermarkets. It is also a standard lunch box menu.
I always make a lot and mix it with rice, make it into a salad, or use it as an ingredient for croquettes.
It looks like a lot of steps, but the process is simple ヽ(´▽｀)/
Dried hijiki is low in calories but contains a lot of minerals such as calcium, iron and magnesium.
Check out this article about hijiki. 👉 Simmered Hijiki Seaweed
NUTRITION FACTS
77 kcal Protein 3.4g Fat 3.4g Carb 9.6g Salt Equivalent 1.1g
INGRETIENTS (8SERVINGS)
- hijiki 13g
- carrots 30g
- fried tofu 10g
- dried shiitake mushrooms 5g
- sesame oil 4g
- mixed dried shiitake mushroom reconstituted juice and water 300g
- ☆soy sauce 20g
- ☆sugar 10g
- ☆mirin 10g
- ☆sake 10g
- ☆dashi stock granules 2g
- boiled soybeans 50g
- ham 48g
- ♪lotus root 200g
- ♪light soy sauce 8g
- green beans 15g
- ★half calorie mayonnaise 50g
- ★ground sesame 5g
Dried shiitake mushrooms should be soaked in water the day before. If you don’t have time, soak it in hot water for about an hour.
COOKING INSTRUCTIONS
①Reconstitute the dried hijiki with water. Soaking time is about 5 minutes and drain water.
※When reconstituted with water, it expands to about 7 times its original size.
If using raw hijiki, rinse twice before using.
②Cut the carrot and fried tofu into strips.
③Cut dried shiitake mushrooms rehydrated into thin strips.
④Stir-fry hijiki, carrots and shiitake mushrooms in sesame oil.
⑤Add to mixed dried shiitake mushroom reconstituted juice and water.
⑥When the hijiki becomes soft, add the soy sauce, sugar, mirin, sake, and dashi stock granules.
⑦Add washed soybeans and fried tofu when the water is gone, stop the fire and let it cool.
⑧Cut the ham.
⑨Slice the lotus root into 2 mm pieces, boil for 2 minutes and drain. Soak in light soy sauce.
⑩Boil the green beans for 2 minutes and cut into small pieces.
⑪Mix boiled hijiki,ham, lotus root, green beans, mayonnaise, and ground sesame seeds.
The menu includes rice, salt-grilled saury, boiled eggplant and okra, hijiki to renkon no salad, temari-fu clear soup, fluits and umeboshi.
Check out 👉 Soaked eggplant and okra seasoned with mentuyu recipe here.
Check out 👉 Taste of Autumn Salt-grilled Pacific saury recipe here.
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