date: 2020-11-08T08:48:59.962Z 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: Dylan Ortega ratingvalue: 4.7 reviewcount: 20457 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: 169 calories recipecuisine: American preptime: "PT23M" cooktime: "PT48M" recipeyield: "2" recipecategory: Lunch ---  Hello everybody, it's Louise, welcome to my recipe site. Today, we're going to make a special dish, macrobiotic hijiki seaweed seasoned only with soy sauce for bentos. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious. Macrobiotic Hijiki Seaweed Seasoned Only With Soy Sauce For Bentos is one of the most favored of current trending meals on earth. It's simple, it's fast, it tastes delicious. It is enjoyed by millions daily. They're fine and they look wonderful. Macrobiotic Hijiki Seaweed Seasoned Only With Soy Sauce For Bentos is something which I've loved my whole life. To begin with this particular recipe, we have to first prepare a few components. You can cook 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. Get 30 grams Hijiki seaweed 1. Prepare 1 generous pinch Kiriboshi daikon 1. Prepare 1/3 Carrot (thickly julienned into matchsticks) 1. Prepare 1/2 block Konnyaku (boiled, then cut into matchsticks) 1. Prepare 1/4 Onion (sliced into wedges) 1. Get 100 ml Soaking liquid from hijiki seaweed 1. Prepare 200 ml Kombu based dashi stock 1. Get 2 and 1/2 tablespoon Soy sauce 1. Prepare 1 tbsp White sesame seeds ##### Steps 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 this up with this exceptional food macrobiotic hijiki seaweed seasoned only with soy sauce for bentos recipe. Thank you very much for reading. I am sure you will make this at home. There's gonna be more interesting food in home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!