Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, macrobiotic simmered hijiki seaweed and konnyaku. One of my favorites. This time, I will make it a bit unique. This will be really delicious.

Macrobiotic Simmered Hijiki Seaweed and Konnyaku is one of the most favored of current trending foods in the world. It is appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. They are fine and they look wonderful. Macrobiotic Simmered Hijiki Seaweed and Konnyaku is something that I have loved my whole life.

To get started with this recipe, we have to first prepare a few components. You can cook macrobiotic simmered hijiki seaweed and konnyaku using 5 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Macrobiotic Simmered Hijiki Seaweed and Konnyaku:

1. Get 150 grams Konnyaku
2. Get 3 tbsp Hijiki seaweed (dried)
3. Make ready 1 tbsp Sesame oil
4. Get 1 tbsp Soy sauce
5. Prepare 1 Green onion, parsley or other garnish

Steps to make Macrobiotic Simmered Hijiki Seaweed and Konnyaku:

1. Parboil the konnyaku, rub it a little with salt and rinse. You can skip this step if you use konnyaku that doesn't need parboiling.
2. Rinse the hijiki seaweed lightly, soak for about 5 minutes and squeeze out tightly. Don't discard the soaking water.
3. Slice the konnyaku into thin rectangular slices. If the hijiki is long, cut it to the same length as the konnayku.
4. Stir fry the konnyaku in a dry pan (no oil added). When the moisture on the surface is gone, push the konnyaku to the side of the pan, add the sesame oil to the empty space on the bottom, add the hijiki seaweed and stir fry to 2 to 3 minutes.
5. Stir fry the konnyaku and hijiki seaweed together quickly. Add enough of the hijiki seaweed soaking water to cover the ingredients halfway (use regular water if there isn't enough soaking water).
6. Bring to a boil and cover with a lid. Simmer over low heat until the hijiki seaweed is tender. If the pan gets dry before the hijiki is tender, add a little water.
7. When the hijiki is tender enough to mash with your fingers, flavor with soy sauce and simmer for another 2 to 3 minutes.
8. Stop simmering when there's still some liquid left in the pan. Garnish and serve.
9. If you make a lot, chop some up the next day and stir-fry it with tofu to make a delicious scrambled tofu dish. You can even use it as a gyoza dumpling filling!

So that is going to wrap it up with this exceptional food macrobiotic simmered hijiki seaweed and konnyaku recipe. Thank you very much for reading. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!