Hello everybody, it’s Louise, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, macrobiotic hijiki seaweed seasoned only with soy sauce for bentos. One of my favorites. This time, I will 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 popular of current trending meals in the world. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. They’re fine and they look fantastic. Macrobiotic Hijiki Seaweed Seasoned Only With Soy Sauce For Bentos is something that I have loved my whole life.

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