January 22nd, 2012

Hijiki, carrot and bamboo salad

A tasty japanese salad, good served either warm or cold.

Hijiki is a thick black seaweed. To prepare it you soak it in hot water for about an hour. It increases in volume quite a lot — you only need a little per person.

Hijiki is really good with carrots, plus whatever else you like. I added bamboo because we had an open can in the fridge.

Just fry up all the ingredients for a few minutes, add rice wine vinegar, mirin and sesame oil, and cook until most of the liquid is gone. Really good as a side dish to a japanese meal, with some extra sesame seeds sprinkled on top.

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