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1.5 oz Fresh or reconstituted hijiki Seaweed
1 sweet onion, cut julianne
2 Tbs Kabusu juice (orange juice)
2 Tbs Mirin (rice wine)
2 Tbs Shoyu (Soy Sauce)
2 cup dashi - made from 1 tbs Katsuo (Fish Sauce) and kombu seaweed boiled in 1 1/2 cups water for 5 minutes.
Combine hijiki and onion. Top with ponzu.
On Nakajima Island they harvest their own seaweed, grow their citrus, and sweet onions. You may not do all that but this Hijiki recipe is a great, healthy addition to any meal or even as a morning snack.