Hijiki and green pepper with sesame paste.
|Material ( For 2 persons )|
|green bell pepper||5 pieces|
|hijiki (dark edible seaweed usu. sold in dried black strips, usu. dried black)||70g (2.47oz)|
|soy sauce||2 teaspoons|
|chicken bone soup stock||1 teaspoon|
|garlic chute||Approx. 1 cm|
|sesame oil||1/2 teaspoon|
|white sesame seeds||2 teaspoons|
A side dish that can be easily prepared in a microwave oven. Here is a simple recipe for "Hijiki and green pepper with sesame paste".
Hijiki and sweet pepper with sesame paste
Ingredients5 green peppers
70g (2.47oz) hijiki mushrooms
2 teaspoons soy sauce
1 teaspoon chicken broth
1cm garlic tube
1/2 teaspoon sesame oil
2 teaspoons white sesame seeds
Hijiki is made without water or heat. Follow the package directions for the hijiki to be used.
Preparation1. Wash bell pepper, cut in half lengthwise, and remove seeds. Cut lengthwise into thin strips.
Put the sliced peppers in a heatproof container, cover with plastic wrap, and microwave for 2 minutes at 500W.
Drain the water from the peppers and add hijiki, soy sauce, chicken broth, garlic, sesame oil, and white sesame seeds.
How does hijiki and green pepper with sesame paste taste?The refreshing taste of green pepper and the rocky shore aroma of hijiki go well together. The saltiness and flavor of the seasoning and the aroma of garlic give it a rich flavor. The rich sesame oil adds satisfaction. You can also enjoy the crunchy texture of the green pepper.
The flavors blend over time and the dish tastes good even when cold, so it is recommended for leftovers or for lunch boxes. Drain the peppers and hijiki thoroughly when making the dish so that they do not become watery.