Recipe: Yummy Hijiki salad with mung bean sprouts and young sadine

Hijiki salad with mung bean sprouts and young sadine. Hijiki salad with mung bean sprouts and young sadine Japanese cooking with Makiko Los Gatos, CA Hijiki is one of the authentic foods in Japan, well known for its dietary fiber and essential minerals. Hijiki salad with mung bean sprouts and young sadine Hijiki is one of the authentic foods in Japan, well known for its dietary fiber and essential minerals. Hijiki salad with mung bean sprouts and young sadine mung bean sprouts • dried hijiki • vinegar (rice vinegar preferable) • each soy sauce, sugar and sesame oil • dried young sadine • sesame seed Hijiki salad with mung bean sprouts and young sadine.

Make a large salad at least once a day using mung bean sprouts. Add to your mung bean salad two or three of any of the following: lettuce, grated carrot, grated beetroot, spring onion, avocado, chopped celery, or a little chopped spinach. What could be better to eat than sardines and avocados…I mean really! You can cook Hijiki salad with mung bean sprouts and young sadine using 6 ingredients and 5 steps. Here is how you cook that.

Ingredients of Hijiki salad with mung bean sprouts and young sadine

1. You need 9 oz of mung bean sprouts.
2. It's 1 pinch of dried hijiki.
3. Prepare 3 tbsp of vinegar (rice vinegar preferable).
4. It's 1.5 tbsp of each soy sauce, sugar and sesame oil.
5. It's 1-2 tbsp of dried young sadine.
6. It's 1 pinch of sesame seed.

Not only delicious but totally nutritious. My variation sometimes is to place the contents of a can of sardines on a bed of baby spinach…top with avocado if available and sprinkle with lemon juice. Source: Nutrient data for this listing was provided by Custom. Each "~" indicates a missing or incomplete value.

Hijiki salad with mung bean sprouts and young sadine step by step

1. Rinse hijiki and soak them in water for approx. 10 mins (or as directed on package otherwise) and drain water..
2. Add soaked hijiki in a microwavable container. Also add mung bean sprouts, and cook in microwave for about 3 mins (700w). Drain any extra water and cool them to room temperature..
3. Mix vinegar, soy sauce, sugar and sesame oil in a small bowl. Add dressing to the cooked hijiki and bean sprouts..
4. Add dried young sardine and slightly mix. Cool in fridge as desired. Sprinkle sesame seed when serving..
5. FYI - Dried hijiki expands once in water. One pinch expands as 10 times as much!.

Your daily values may be higher or lower based on your individual needs. These are mung bean shoots with only a small white root and they still have an olive green coat on the bean. They are eaten raw or cooked. They can be used cooked or raw. Welcome to the Punpedia entry on vegetable puns, salad puns and related topics!