Homemade Shiso Hijiki Seaweed

1. 1

   Reconstitute the hijiki in lukewarm water and drain in a colander.

2. 2

   Put the hijiki in a fying pan and dry-fry to evaporate the excess moisture.

3. 3

   Add the sake and sugar and cook on low heat until the liquid evaporates.

4. 4

   Turn off the heat.

5. 5

   Transfer the hijiki to a preservation container and mix in the yukari and white sesame seeds.

* Per serving · 4 servings · Values may vary.

No additional tips available.