Hey everyone, 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. One of my favorites. For mine, 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 well liked of current trending meals on earth. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. Macrobiotic Hijiki Seaweed Seasoned Only With Soy Sauce For Bentos is something which I’ve loved my entire life. They’re fine and they look wonderful.

To begin with this particular recipe, we must 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 cook that.

The ingredients needed to make Macrobiotic Hijiki Seaweed Seasoned Only With Soy Sauce For Bentos:

1. Prepare 30 grams Hijiki seaweed
2. Make ready 1 generous pinch Kiriboshi daikon
3. Take 1/3 Carrot (thickly julienned into matchsticks)
4. Prepare 1/2 block Konnyaku (boiled, then cut into matchsticks)
5. Get 1/4 Onion (sliced into wedges)
6. Get 100 ml Soaking liquid from hijiki seaweed
7. Make ready 200 ml Kombu based dashi stock
8. Make ready 2 and 1/2 tablespoon Soy sauce
9. Get 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.
2. 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.
3. 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.
4. 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 for this exceptional food macrobiotic hijiki seaweed seasoned only with soy sauce for bentos recipe. Thanks so much for reading. I am confident that you can 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 family, colleague and friends. Thank you for reading. Go on get cooking!