Soy Beans and Hijiki Seaweed Side Dish

1. 1

   Rehydrate the hijiki seaweed in water, and drain into a sieve.

2. 2

   Finely julienne the carrot and ginger.

3. 3

   Slice the bacon in half lengthwise, and cut into 5mm wide strips.

4. 4

   Put the sesame oil, soy beans, hijiki seaweed, carrot, ginger, bacon and salt into a pan, and stir fry over medium heat.

5. 5

   When the carrot is wilted, add the soy sauce and mirin, mix rapidly and its done.

6. 6

   Garnish with kinome (sansho leaves).

* Per serving · 4 servings · Values may vary.

No additional tips available.