Macrobiotic Hijiki Seaweed Seasoned Only With Soy Sauce For Bentos

1. 1

   Rinse the hijiki seaweed, replacing the water twice, then soak in filtered water.

2. 2

   Soak in enough water to completely cover the hijiki for about 5 minutes.

3. 3

   Put a few drops of oil in a pot, then saute the konnyaku until it starts to making squeaking noises.

4. 4

   Add the rinsed and drained kiriboshi daikon, carrots, and onions, then lightly saute.

5. 5

   Add the soaking liquid from the hijiki and kombu dashi stock to the pot in Step 2, bring to a boil, add the soy sauce, then cover with a lid.

6. 6

   Simmer until most of the moisture has been absorbed or evaporated off.

7. 7

   Give it a taste while there is still some liquid left.

8. 8

   Lightly season with salt or soy sauce to taste, and when the liquid has been cooked off, sprinkle in white sesame seeds, toss, then it's ready to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.