date: 2020-09-09T20:19:24.532Z 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: Glenn Gutierrez ratingvalue: 4.7 reviewcount: 23580 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: 174 calories recipecuisine: American preptime: "PT16M" cooktime: "PT45M" recipeyield: "2" recipecategory: Dessert ---  Hello everybody, it is me again, Dan, welcome to my recipe site. Today, I will show you a way 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 little bit tasty. This will be really delicious. Macrobiotic Hijiki Seaweed Seasoned Only With Soy Sauce For Bentos is one of the most favored of recent trending meals in the world. It is easy, it's fast, it tastes yummy. It is enjoyed by millions daily. Macrobiotic Hijiki Seaweed Seasoned Only With Soy Sauce For Bentos is something that I've loved my whole life. They're fine and they look wonderful. To begin with this particular recipe, we must first prepare a few components. 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 it. ##### The ingredients needed to make Macrobiotic Hijiki Seaweed Seasoned Only With Soy Sauce For Bentos: 1. Make ready 30 grams Hijiki seaweed 1. Take 1 generous pinch Kiriboshi daikon 1. Take 1/3 Carrot (thickly julienned into matchsticks) 1. Make ready 1/2 block Konnyaku (boiled, then cut into matchsticks) 1. Make ready 1/4 Onion (sliced into wedges) 1. Take 100 ml Soaking liquid from hijiki seaweed 1. Take 200 ml Kombu based dashi stock 1. Prepare 2 and 1/2 tablespoon Soy sauce 1. Take 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's going to wrap this up with this special food macrobiotic hijiki seaweed seasoned only with soy sauce for bentos recipe. Thank you very much for your time. I am sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!