Sea Vegetable Recommended Seaweed Recipe 3 Selections -Waka Hijiki Yuzu / Green Chili~

A young hijiki with a crisp and new feeling that changes the concept of hijiki.

Hard-to-findDomestic productA popular series that has been finished with a special salted method supervised by SEA VEGETABLE TEST KITCHEN.
This year, I used the traditional green pepper "tiger tail" cultivated in Owase City, Mie Prefecture.Wakabijiki AomoIs newly joined!

This time, I will introduce such a delicious way of eating young hijiki.

If you want to finish it with the scent of citrus, "Wakabijiki Yuzu"of.
If you want to add pungency to the accent, use "Wakojiki Aomo".

There is no doubt if you keep it in the refrigerator!
It is a versatile hijiki that you can enjoy while using it according to your favorite dishes and mood.

 

-White Hijiki and Tosakanori seaweed salad

difficulty☆☆★

Wakagi and Tosakanori seaweed salad

Just soften your favorite vegetables and seaweed!
The young hijiki, which has a crisp texture like a sea vegetables, will update the usual salad more deliciously simply by adding salt.
It is an adult salad with the moderate acidity and spiciness of the vinegar immersed in the green pepper "tiger tail".

 

・ Siebertable "Wakojiki Aoma"
・ Siebezitable "Shiozura and Sakanori"
・ Favorite vegetables
・ Bread (thick sliced)
·Olive oil
・ Favorite dressing

 

1. Change the water twice, rinse it about twice, rinse it, soak in water for about 3 to 5 minutes and drain the salt.* How to drain the saltFrom here

2. If you drain the water well, chop the tiger tail and mix with the hijiki.
Add the amount of tiger tail vinegar to adjust the spiciness and taste.

3. Bake the bite -sized bread until crisp with olive oil. (Cuton on the market is also possible)

4. Mix the salted seaweed and your favorite vegetables and serve with 3. bread. If the tail tail vinegar alone is not enough, apply your favorite dressing to complete.

 

-My youthWith HijikiGrilled oysters pickled in oil

difficulty☆☆★

Pickled by oil of Wakabijiki and grilled oysters

Two ingredients and your favorite oil, easy -to -use karizumi that can be used for sudden hospitality dishes! The fragrance of grilled oysters and the refreshing yuzu aroma ◎

 

・ Siebigitable "Wakojiki Yuzu" (before salt): 50g
・ Oysters: 8
・ Favorite oil: 140-150g
* OK (recipe isOlive oil: Kome oil =2:1)
・ Red pepper: If you like

 

1. Change the water twice, rinse it twice, rinse it, soak in salt for about 2 minutes and drain the salt. I will also give yuzu together, and if it is long, cut it finely.

2. The salt -drained young hijiki is well drained with a kitchen paper.

3. If you arrange the oysters without oil in a frying pan,Bake until both sides are made of medium heat until a moderately burnt color.

4. Put the salt -drained young hijiki and grilled oysters in the container alternately, pour the pepper, and the oil you like so that the whole is soaked.

Of course, just for snacks.

Put it on your favorite bread,
Add to pasta ingredients and stir -fried vegetables, etc.
For arrangement recipes with different flavors and flavors ◎

Open sandwiched sandy of Wakabijiki and grilled oysters

 

-Plawn pickled in sardines made by seaweed shops

difficulty★★★(☆★)

Nanban pickles made by seaweed shops

Owase City, Mie Prefecture, a traditional pepper "Aokako" has been located locally.
It is used as a condiment to be chopped in sashimi soy sauce.
Needless to say, the compatibility with fish dishes is also outstanding.

Even if it matches the nanban pickles made from scratch
Just put it on what you have purchased!

A dish that you should definitely try.

 

・ Sea Vegetable "Waka Hjiki Aoma" (before salt): 50g
・ Aim (dried sardine dried fish): 1 pack (8)
・ Potato starch (clothing): Appropriate amount
・ Onion: 30g (1/4 pieces)
・ Ginseng: 30g (1/4 pieces)

A) Pickled juice
*Sake: 40g
*Mirin: 20g
*Light soy sauce: 40g
*Sugar: 5g
*Kelp out juice: 100g
*Tiger tail vinegar (included with "Wakojiki Aoma"): 20g

 

1. Change the water twice, rinse it about twice, rinse it, soak in water for about 3 to 5 minutes and drain the salt.

2. If you drain the water well, chop the tiger tail and mix with the hijiki.
Add the amount of tiger tail vinegar to adjust the spiciness and taste.

3. [Preparation of pickled juice]
Add the seasoning of "*" to the pot and heat it. Add the sugar after skipping the alcohol content and dissolve well.

4. 3. Add kelp broth to kelp broth and boil, cool it down, add tiger tail vinegar when it cools well.

5. [Cut]
The onion is sliced ​​along the fiber, and the carrots are shredded. Put it in the pickled 4. chilled 4. pickled juice with the salt -drained young hijiki.

6. [Fried fish]
Sprinkle the fish with potato starch and fry with 170 ° C oil. After draining the oil, go into the pickled soup while hot.
( * The fish to be used can be substituted with your favorite ones. The aim is a little dry, so if you moisten it a little, it will be easier to wear clothes.)

7. Add fish and ingredients on a plate to add young hijiki. Sprinkle a little pickled juice for the finish and you're done!

 

The recipes introduced can be enjoyed by "Wakojiki Yuzu" or "Wakojiki Aoma".
May our seaweed expand the range of daily dishes.

 

Other recipes using young hijikiHerefrom