How to Prepare Homemade Hijiki Seaweed, Konnyaku, and Bean Sprout Namul
Hello everybody, it's me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, Simple Way to Prepare Super Quick Homemade Hijiki Seaweed, Konnyaku, and Bean Sprout Namul. It is one of my favorites food recipes. For mine, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Hijiki Seaweed, Konnyaku, and Bean Sprout Namul, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Hijiki Seaweed, Konnyaku, and Bean Sprout Namul delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Hijiki Seaweed, Konnyaku, and Bean Sprout Namul is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have Hijiki Seaweed, Konnyaku, and Bean Sprout Namul using 12 ingredients and 8 steps. Here is how you can achieve it.
Namul made with flavorful ingredients is really delicious! Here's a version made from commonly used ingredients that are also easy to store.
If you're making this for kids, reduce the chili bean sauce and have the adults use ichimi chili pepper or ra-yu for spiciness. For 2-4 servings. Recipe by ayureo
Ingredients and spices that need to be Make ready to make Hijiki Seaweed, Konnyaku, and Bean Sprout Namul:
- 1 bag Bean sprouts
- 10 grams Dried hijiki
- 100 grams Threaded konnyaku
- 1 tsp ●Ginger (grated)
- 1 tsp ●Soy sauce
- 2 tsp Chinese powdered soup stock
- 1 tbsp ●Sesame oil
- 2 tbsp ●White toasted sesame seeds
- 1/4 tsp Doubanjiang
- 1 tsp Garlic (grated) (optional)
- 1 dash Pepper
- 1 Your choice of garnishing, such as minced onion, shiso, or chives
Steps to make Hijiki Seaweed, Konnyaku, and Bean Sprout Namul
- In a pot, combine the bean sprouts with enough water to cover. Add a pinch of salt and heat.
- Put the konnyaku in a bowl, then prepare a strainer above it. Also prepare the hijiki.
- Boil the bean sprouts for about a minute. Then pour the hot water from the bean sprouts over the hijiki. Drain the sprouts in the strainer set above the konnyaku.
- At this point, I remove the bean sprouts roots. It's helps disperse the residual heat and drain the moisture more quickly.
- Drain the konnyaku and hijiki in the strainer then combine them in a heat-resistant bowl. Add the ● ingredients and microwave at 700W for 1 minute.
- Mix in the bean sprouts, add a little pepper and it's finished.
- I also created this version featuring bean sprouts and mozuku seaweed
https://cookpad.com/us/recipes/169556-umami-rich-mozuku-seaweed-and-bean-sprout-namul
- You can also mix in imitation crab or chikuwa, which is also delicious.
While that is certainly not the end all be guide to cooking quick and easy lunches it's great food for thought. The hope is that this will get your creative juices flowing so that you are able to prepare wonderful lunches for the family without needing to complete too terribly much heavy cooking from the process.
So that is going to wrap this up with this exceptional food Recipe of Perfect Hijiki Seaweed, Konnyaku, and Bean Sprout Namul. Thanks so much for reading. I'm confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don't forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!