Hijiki Sea Weed Salad (Japanese Recipe)

Preparation: 15 mins


Ingredients (serves 2)
° 2 tablespoons (15g) hijiki seaweed, soaked with 500ml water for 15 mins, drained well and blanched
° 50g carrot, sliced (or Radish, sliced)
° 50g bulldock, sliced (soak in salt water for 15 - 20min after sliced)
° 3/4 tablespoon sesame oil
° 1/2 tablespoon molasses (or brown sugar)
° 1 tablespoon Kikkoman light soy sauce
° some sesame seeds (optional)


Method
1. Remove the sliced bulldock from the salt water. Pour in 1 cup (250ml) of water into the cooking pan and place the sliced bulldock for cooking till soft (about 10 min).

2. In order to avoid the sesame oil over cook under high heat, add 1-2 tsp of sesame oil & well cook the sliced bulldock together with the water.

3. Add in the sliced carrot and continue to cook for 5 min.

4. Follow by the Hijiki Seaweed and well cook for 5 min. Combine all ingredients and season well with Kikkoman light sauce and molasses. Serve chilled if prefer.