|The New Italy|
|by Marco Sabellico|
This beautifully illustrated and comprehensive work gives a geographical organization to the understanding and selection of Italian Wines.
Results 1 - 6 of 6 for hijiki
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)
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.
Combine hijiki, konnyaku, aburage, ... all seasoning ingredients and saute vegetable mixture. Cook until almost dry. Then mix with cooked rice. Serve hot.
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.
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.)
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