Friday, June 19, 2009

Maple Bacon Simmered Hijiki Seaweed

Hi there! After a looooong time, I translated my recipe!

This dish is cool! You can arrange it in many ways!!! I will show you how at the end.

Hijiki is a black seaweed known to be rich in dietary fiber and essential minerals! Instead of using sugar, I used maple syrup which is low in calories and also rich in minerals ;)

Maple Bacon Simmered Hijiki Seaweed

Difficulty: Easy
Time: 15min
Number of servings: 8

25g (0.8oz.) dried hijiki seaweed *150g (6oz.) rehydrated hijiki seaweed
3 slices bacon *about 50g (1.8oz.)
50g (1.8oz.) carrot
3 dried shitake mushroom
* 50cc = dashi broth + reserved soaking liquid of shitake mushrooms
* 1 tbsp. soy sauce
* 1 tbsp. mirin (sweet sake)
* 1 tbsp. sake
* 1 tbsp. maple syrup
2 tsp. cooking oil

I used maple syrup from Canada.

1. Put dried hijiki in a bowl. Wash them and soak in water for about 15 minutes, then drain. Thinly slice bacon. Cut carrot into thin strips. Soak dried shiitake mushrooms in water until soft (reserve the soaking liquid), remove stems, and slice thinly.
2. Heat cooking oil in a frying pan and saute 1., add A and simmer until the liquid is almost gone.

[How to eat #1]
With white rice.

[How to eat #2]
On a rice bowl, sprinkle the sliced shiso leaves over the top.

[How to eat #3]
Mix with rice, sprinkle chopped scallions over the top.

[How to eat #4]
In tamagoyaki (Japanese rolled omelet).

[How to eat #5]
On top of the salad.

[How to eat #6]
On top of sliced tomatoes.

[How to eat #7]
With natto, sprinkle chopped scallions over the top.

My original recipe in Japanese is here.

I want to get a pa'u skirt by next week!
What do you think of these three???
I like pink color, but somehow I want the blue one, like the ocean ;)

Have a good weekend!

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