|The Complete Book of Gingerbread|
|by Valerie Barrett|
A vast array of plans and recipes shows readers how to make mouthwatering, eye-pleasing gingerbread houses, figures, and decorations, all tempting...
1 - 6 of 6 for hijiki
Rinse and soak hijiki in water for ... liquid is almost gone. Serve hot or cold. For variation, add onion slices, chicken, sesame seeds or grated ginger.
Pour hijiki into strainer and ... and hondashi. Boil 1 to 2 minutes. Add remaining ingredients and simmer, uncovered until liquid is completely absorbed.
Saute with following: ... water, drain. Mix hijiki, konnyaku, age, ... with saute sauce until almost dry. Mix with cooked rice. 1/2 teaspoon MSG (optional)
Combine hijiki, konnyaku, aburage, ... all seasoning ingredients and saute vegetable mixture. Cook until almost dry. Then mix with cooked rice. Serve hot.
Drain tofu to ... soy sauce. Soak hijiki for an hour ... Toss with the Tofu dressing and serve. (Boiled spinach can be substituted for carrot and hijiki.)
Boil konnyaku from ... together and add the hijiki which was boiled in salted water and drain well. Add the hijiki to the konnyaku, serve with boiled spinach.
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