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LOCATION: Recipes >> Asian >> Seaweed Salad 04

Print this Recipe    Seaweed Salad 04

Hijiki Seaweed with Sesame Vinegar

20 grams dried hijiki seaweed
30 grams carrot
5 tablespoons white sesame seeds
4 tablespoons sugar
3 tablespoons vinegar
2 teaspoons soy sauce
dash sake
dash vinegar
lemon peel

Wash hijiki seaweed well in ample water 2-3 times, changing water.
Soak hijiki seaweed in fresh water for 15 minutes and boil in salt
water, place in a strainer. Sprinkle with a little salt and vinegar.
Leave.

Cut carrot into thin slices and boil slightly. Place in a strainer
and sprinkle with little vinegar.

Make sesame vinegar. Roast sesame seeds until aromatic and grind
well in suribachi (Japanese grinding bowl), dilute with sugar,
vinegar and soy sauce.

Top hijiki seaweed and carrot with sesame vinegar and serve,
garnished with shredded lemon peel soaked in water.

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