Braised Hijiki Seaweed with Maple Syrup and Bacon
Braised Hijiki Seaweed with Maple Syrup and Bacon

Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, braised hijiki seaweed with maple syrup and bacon. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Braised Hijiki Seaweed with Maple Syrup and Bacon is one of the most popular of recent trending foods in the world. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. Braised Hijiki Seaweed with Maple Syrup and Bacon is something which I’ve loved my whole life. They’re nice and they look fantastic.

This seaweed expands nicely in water and is the proper consistency for use in our recipes. The California Warning about arsenic levels is specious. It is shredded, dehydrated seaweed with the consistency of chewing tobacco.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have braised hijiki seaweed with maple syrup and bacon using 11 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Braised Hijiki Seaweed with Maple Syrup and Bacon:
  1. Prepare 150 grams Hijiki packed in water
  2. Get 3 slice Bacon
  3. Get 50 grams Carrot
  4. Make ready 3 Dried shiitake mushrooms
  5. Take A
  6. Take 50 ml ┌Dashi stock and shiitake soaking liquid
  7. Take 1 tbsp │Soy sauce
  8. Prepare 1 tbsp │Mirin
  9. Make ready 1 tbsp │Sake
  10. Take 1 tbsp └Maple syrup
  11. Take 2 tsp Vegetable oil

Simply arrange the bacon slices in a single layer on a baking sheet. Transfer the bacon to a plate lined They'll be delicious as is, but tossing them with maple syrup and balsamic vinegar will make them even better. Transfer the brussels sprouts to a. You will need a package of Bacon, Brussel Sprouts, ground black pepper, maple syrup, and toothpicks soaked in water.

Steps to make Braised Hijiki Seaweed with Maple Syrup and Bacon:
  1. This is a souvenir from Canada. I like its clean sweetness and use it as a condiment.
  2. Drain the hijiki. Cut the bacon into 1 cm pieces. Julienne the carrot and shiitake mushrooms (after rehydrating). Reserve the soaking liquid.
  3. Heat vegetable oil in a saucepan and fry the step 2 ingredients quickly. Add the A ingredients and fry until the excess moisture has evaporated over medium heat. It's done.
  4. Serving suggestion 1: eat with white rice.
  5. Serving suggestion 2: serve over rice and garnish with julienned shiso leaves.
  6. Serving suggestion 3: mix into the rice and serve with chopped spring onions.
  7. Serving suggestion 4: roll into an omelet.
  8. Serving suggestion 5: toss in a salad.
  9. Serving suggestion 6: top on sliced tomatoes or halved cherry tomatoes. Sprinkle with white sesame seeds.
  10. Serving suggestion 7: top on natto and sprinkle with chopped spring onions.

Wrap one sprout in bacon and hold together with toothpicks. Hijiki Seaweed Salad (Hijiki No Nimono) ひじきの煮物. If you're looking to include more sea vegetables into your diet, you'd want to give hijiki a try. In an ovenproof saucepan or a flameproof casserole large enough to hold all the ingredients, saute the bacon until crisp. Hijiki isn't from the forest, of course, but from Japan's rocky coasts, where it's hand-harvested in the spring, then dried before being packaged.

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