date: 2020-10-12T23:35:37.308Z image: https://img-global.cpcdn.com/recipes/5710490329153536/751x532cq70/macrobiotic-hijiki-seaweed-seasoned-only-with-soy-sauce-for-bentos-recipe-main-photo.jpg thumbnail: https://img-global.cpcdn.com/recipes/5710490329153536/751x532cq70/macrobiotic-hijiki-seaweed-seasoned-only-with-soy-sauce-for-bentos-recipe-main-photo.jpg cover: https://img-global.cpcdn.com/recipes/5710490329153536/751x532cq70/macrobiotic-hijiki-seaweed-seasoned-only-with-soy-sauce-for-bentos-recipe-main-photo.jpg author: Norman Obrien ratingvalue: 4.8 reviewcount: 4444 recipeingredient: - "30 grams Hijiki seaweed" - "1 generous pinch Kiriboshi daikon" - "1/3 Carrot thickly julienned into matchsticks" - "1/2 block Konnyaku boiled then cut into matchsticks" - "1/4 Onion sliced into wedges" - "100 ml Soaking liquid from hijiki seaweed" - "200 ml Kombu based dashi stock" - "2 and 12 tablespoon Soy sauce" - "1 tbsp White sesame seeds" recipeinstructions: - "Rinse the hijiki seaweed, replacing the water twice, then soak in filtered water. Soak in enough water to completely cover the hijiki for about 5 minutes." - "Put a few drops of oil in a pot, then sauté the konnyaku until it starts to making squeaking noises. Add the rinsed and drained kiriboshi daikon, carrots, and onions, then lightly sauté." - "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. Simmer until most of the moisture has been absorbed or evaporated off." - "Give it a taste while there is still some liquid left. 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." categories: - Recipe tags: - macrobiotic - hijiki - seaweed katakunci: macrobiotic hijiki seaweed nutrition: 276 calories recipecuisine: American preptime: "PT19M" cooktime: "PT44M" recipeyield: "3" recipecategory: Dinner ---  Hello everybody, I hope you are having an amazing day today. Today, we're going to prepare a distinctive dish, macrobiotic hijiki seaweed seasoned only with soy sauce for bentos. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious. Macrobiotic Hijiki Seaweed Seasoned Only With Soy Sauce For Bentos is one of the most popular of recent trending foods in the world. It's enjoyed by millions every day. It's easy, it's quick, it tastes delicious. They are fine and they look wonderful. Macrobiotic Hijiki Seaweed Seasoned Only With Soy Sauce For Bentos is something that I have loved my whole life. To begin with this particular recipe, we have to prepare a few ingredients. You can have macrobiotic hijiki seaweed seasoned only with soy sauce for bentos using 9 ingredients and 4 steps. Here is how you can achieve that. ##### The ingredients needed to make Macrobiotic Hijiki Seaweed Seasoned Only With Soy Sauce For Bentos: 1. Make ready 30 grams Hijiki seaweed 1. Make ready 1 generous pinch Kiriboshi daikon 1. Get 1/3 Carrot (thickly julienned into matchsticks) 1. Get 1/2 block Konnyaku (boiled, then cut into matchsticks) 1. Make ready 1/4 Onion (sliced into wedges) 1. Get 100 ml Soaking liquid from hijiki seaweed 1. Take 200 ml Kombu based dashi stock 1. Make ready 2 and 1/2 tablespoon Soy sauce 1. Prepare 1 tbsp White sesame seeds ##### Instructions to make Macrobiotic Hijiki Seaweed Seasoned Only With Soy Sauce For Bentos: 1. Rinse the hijiki seaweed, replacing the water twice, then soak in filtered water. Soak in enough water to completely cover the hijiki for about 5 minutes. 1. Put a few drops of oil in a pot, then sauté the konnyaku until it starts to making squeaking noises. Add the rinsed and drained kiriboshi daikon, carrots, and onions, then lightly sauté. 1. 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. Simmer until most of the moisture has been absorbed or evaporated off. 1. Give it a taste while there is still some liquid left. 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. So that is going to wrap it up with this special food macrobiotic hijiki seaweed seasoned only with soy sauce for bentos recipe. Thanks so much for reading. I am confident you will make this at home. There's gonna be interesting food in home recipes coming up. Don't forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!