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You are here: Home / Recipes / Nimono / Hijiki Salad with Bacon, Carrots and Soy Beans

Hijiki Salad with Bacon, Carrots and Soy Beans

August 6, 2011 by Benjamin and Koshiki Leave a Comment

Even folks who turn their nose up at the thought of seaweed will probably like hijiki. It’s a dried, twiggy marine algae that’s delicious and healthy.

The fist thing you have to do is soak the dried hijiki in cold water for about 20 -30 minutes. Rinse it out and drain the excess water.  At this point you’ll likely  simmer the hijiki with some vegetables in dashi, soy sauce, sake and mirin. Here is my recipe for hijiki with bacon, carrots and soy beans.

Ingredients
Can of Organic Soy Beans
Bacon
2 oz of dried hijiki
3/4 cup sliced carrots
1 2/3 cup of dashi
2 tablespoons sake
3 tablespoons mirin
2 tablespoons soy sauce

1. Drain and rinse can of soy beans.

2. Mix dashi, sake, mirin, soy sauce together in a bowl.

3. Cook bacon in a large frying pan. Remove and cut into small slices.

4. Add hijiki to frying pan and saute over medium high heat for several minutes.

5. Add carrots, bacon, soy beans and dashi mixture from #1 to frying pan. Reduce heat and simmer until liquid has been fully absorbed/reduced (about 20-25 minutes) . At this point you many need to add a little more soy sauce depending how salty your bacon is.  After tasting for the correct level of salt, remove from heat and let rest for 10 minutes.  You can eat hijiki warm or cold.

Filed Under: Nimono, Recipes

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こんにちは!

A food blog brought to by Koshiki Yonemura. After almost two decades of running a restaurant in St. Paul with my husband, I now operate a boutique travel company, teach cooking classes and share recipes on this blog. Please leave a comment or send a message. I'd love to hear from you!

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Tonkatsu
Can't go wrong with fried pork 😁  うまっ😋  Serving: 2 people  INGREDIENTS:
¾ pound pork loin (cut into two large slices or four smaller slices)
1 cups of panko bread crumbs
¼ cup four
1 egg, well beaten with a tablespoon of cold water
Salt and pepper  2 cups of vegetable oil for deep frying  For the home-made Tonkatsu sauce:
2 tablespoons Worchester sauce
2 tablespoons ketchup
1 tablespoon soy sauce  DIRECTION:
Make the sauce by mixing the Worchester sauce, ketchup, and soy sauce in a small saucepan.  Heat the sauce until everything is well-combined.  Keep it warm.  Cut pork into either two large slices or four smaller slices.  The meat should be about ¼ inch-thick.  Tenderize the meat if necessary and cut slits into any fat or membrane so the meat will not curl as it deep-fries.  Lightly salt and pepper the pork. 
Dust the pork in flour, dredge them in egg mixture, then press them onto panko bread crumbs.  The pork should be covered completely in bread crumbs.
Heat the oil to 300 F and fry the pork one at a time, turning it as it brown's about 3 minutes total.  Take the pork out of oil and dry it in an oil drying rack or paper towel. 
Cut the pork into strips and serve them hot with home-made Tonkatsu sauce.  #cookjapanesefoodathome
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Join me Feb. 2 for a free virtual Tonkatsu class. Join me Feb. 2 for a free virtual Tonkatsu class. 
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At 1pm, my son was determined to make doughnuts, s At 1pm, my son was determined to make doughnuts, so we made doughnuts all afternoon😋🍩🍩🍩  どうしてもドーナッツが作りたいんだとさ😋  #whynot?
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Our roast chicken is cooked with a bunch of parsle Our roast chicken is cooked with a bunch of parsley and a whole 🍋, so light and refreshing (heat the lemon ahead of time and insert into the chicken so you can reduce the cooking time!)  時々作るローストチキン。パセリひと束、レモン一個一緒に焼くのでさっぱり。レモンは先にレンジでアツアツにしたものをチキンの中に入れるので約時間も短縮。今日のチキンはアーミッシュ。去年のアーミッシュツアーが懐かしい。  Inspired by @Jamie Oliver's recipe  #missimgamishtour
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