Hijiki expands to 8 to 10 times its original size when rehydrated, so the amount in the video is quite large,
so please adjust the amount when making it. I like it so much that I always make a lot.
Some hijiki doesn't need to be parboiled, but the one I used this time said to parboil if you're going to eat it raw, so I parboiled it.
Also, if the onion isn't spicy, you can add salt to remove the moisture along with the other vegetables and then squeeze it out.
[Ingredients] Quantities shown in the video
40g dried hijiki
146g half an onion
30g carrots
1 bag chikuwa
1 can corn 145g
100g frozen edamame
4 sticks smoked cheese (or your favorite cheese)
115g mayonnaise
1 teaspoon vinegar 5g
1 teaspoon soy sauce
10g whole grain mustard (optional)
▼Chapters
00:00 Opening
00:23 Introduction of ingredients
00:53 Preparation
05:00 Seasoning - Finished
[Tools I personally recommend and use in the video]
My favorite popular kitchen knife
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