hijiki-salad | aktivolife

Hijiki Salad

Total time: 50 minutes

Serves 4

5.4 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.

INGREDIENTS

30g - Hijiki seaweed

1 cup - Water

1 tsp - Vegetable oil

½ - Carrot, julienned

1 pc - Japanese deep-fried tofu (Aburaage), cut into strips

1 cup - Edamame beans

150ml - Dashi broth

1 tb - Soy sauce

½ tsp - Sake

1 tb - Mirin

½ tsp - Sugar

UTENSILS

Small pot, Bowl, Chopping board, Knife

INSTRUCTIONS

1. Place the hijiki in a bowl and fill it with water. Leave for 30 minutes to rehydrate. Drain well and set aside.

2. Heat the oil in a small pot over medium heat. Add the carrot. Cook for 1 minute.

3. Add the hijiki, aburaage and edamame beans. Cook for 2 minutes.

4. Add the dashi broth, soy sauce, sake, mirin and sugar. Stir to mix well. Bring to a boil.

5. Lower the heat and cook for 15-20 minutes until barely any broth is left at the bottom of the pot.

6. Turn the heat off. Transfer to the serving bowls.

7. Serve.

NUTRITION INFORMATION (PER SERVING)

1 serving = about 117g

Energy (kcal)

137.8

Carbs (g)

10.0

Proteins (g)

8.1

Fats (g)

6.7

Fibre (g)

5.4