Recipe of Favorite Soy Beans and Hijiki Seaweed Side Dish
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Many things affect the quality of taste from Soy Beans and Hijiki Seaweed Side Dish, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Soy Beans and Hijiki Seaweed Side Dish delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Soy Beans and Hijiki Seaweed Side Dish is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook Soy Beans and Hijiki Seaweed Side Dish using 9 ingredients and 3 steps. Here is how you cook that.
The filling of a sandwich I had at a café was a ginger flavored hijiki seaweed and soy bean stir fry. I loved it so much that I adapted the recipe to my preference. This is lightly seasoned to highlight the sweetness of the soy beans. Adjust to taste. Recipe by Raby
Ingredients and spices that need to be Make ready to make Soy Beans and Hijiki Seaweed Side Dish:
- 120 grams Cooked soy beans (steamed or cooked in water)
- 5 grams weighed when dry Hijiki
- 30 grams Carrot
- 1/2 piece Ginger
- 1 Sliced bacon
- 1 tsp Sesame oil
- 1 pinch Salt
- 1 tsp Soy sauce
- 1 tsp Mirin
Instructions to make to make Soy Beans and Hijiki Seaweed Side Dish
- Rehydrate the hijiki seaweed in water, and drain into a sieve. Finely julienne the carrot and ginger. Slice the bacon in half lengthwise, and cut into 5mm wide strips.
- Put the sesame oil, soy beans, hijiki seaweed, carrot, ginger, bacon and salt into a pan, and stir fry over medium heat.
- When the carrot is wilted, add the soy sauce and mirin, mix rapidly and its done. Garnish with kinome (sansho leaves).
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