Hijiki Salad

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Place the dried hijiki seaweed in a bowl and cover with plenty of cold water.

   Tip van de kok: Ensure the hijiki is fully submerged, as it will expand significantly.

2. 2

   Let the hijiki rehydrate for 10-15 minutes, or until it has softened and expanded.

   Ongeveer 15 min

3. 3

   Drain the rehydrated hijiki thoroughly and rinse it under cold running water.

   Ongeveer 1 min

   Tip van de kok: Rinsing removes any residual grit or saltiness.

4. 4

   Gently squeeze out any excess water from the hijiki and set aside.

5. 5

   In a medium saucepan, combine the water, soy sauce, mirin, and sugar.

6. 6

   Bring the liquid to a simmer over medium heat, stirring until the sugar dissolves.

   Ongeveer 2 min

7. 7

   Add the rehydrated hijiki, julienned carrot, and thinly sliced fried tofu puffs to the simmering liquid.

8. 8

   Reduce the heat to low, cover the saucepan, and simmer for 15 minutes, or until most of the liquid has been absorbed and the vegetables are tender.

   Ongeveer 15 min

   Tip van de kok: Stir occasionally to ensure even cooking.

9. 9

   Remove the saucepan from the heat and stir in the sesame oil.

10. 10

    Allow the salad to cool to room temperature before serving.

    Ongeveer 10 min

    Tip van de kok: Hijiki salad is traditionally served chilled or at room temperature.