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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.