Healthy hijiki seaweed salad cooked in a savory sauce with carrot, edamame, aburaage, konnyaku.
For the complete recipe with step-by-step pictures: http://www.justonecookbook.com/recipes/hijiki-salad/
Ingredients:
½ cup (1 oz, 27 g) dried hijiki
4 cups water for soaking
2 aburaage (deep-fried tofu pouch)
⅓ (3 oz, 84 g) Konjac/konnyaku (optional)
½ - 1 (2.8 oz, 80 g) carrot
¼ (1.3 oz, 37 g) pre-boiled lotus root (optional)
1 Tbsp. oil
⅓ cup (2 oz, 60 g) shelled edamame, cooked (optional)
2 cups dashi
Seasonings
4 Tbsp. mirin
2 Tbsp. sugar
4 Tbsp. soy sauce
Music courtesy of Audio Network: "Spring Has Sprung"
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