Macrobiotic: Hijiki and Lotus Root

1. 1

   Soak the hijiki in lukewarm water to reconstitute, then cut into easy to eat lengths.

2. 2

   Rinse the lotus root well, then thinly slice into wedges or into rounds.

3. 3

   Heat the vegetable oil in a sauce pan, then saute the lotus root.

4. 4

   When the lotus root starts to become translucent, add the hijiki and saute.

5. 5

   Add enough water to cover the ingredients, cover with a lid, then reduce to low-medium heat.

6. 6

   Simmer until thoroughly cooked.

7. 7

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

* Per serving · 4 servings · Values may vary.

No additional tips available.