羊栖菜沙拉

羊栖菜沙拉

  • 4人份
评分: by 33 人
点击以评分:

羊栖菜沙拉是一款经典日式藻类沙拉,非常健康美味。羊栖菜是一种野生的海藻,在日本及亚洲其他国家的沿海生长。羊栖菜不但具有鲜美的味道,还含有丰富的膳食纤维和人体必需的矿物质如铁、钙和镁。准备晚餐时您可以将这份独具一格的沙拉作为主菜的配菜,或者把它加入您的便当午餐中。

材料

• 25g dried hijiki seaweed
• 2 aburaage fried tofu pieces
• 100g konnyaku yam cake
• 125g edamame
• 480ml prepared liquid dashi
• 60ml mirin rice wine
• 60ml soy sauce
• 1 carrot, thinly sliced
• 15ml vegetable oil

做法

  1. Place hijiki in a bowl and cover with cold water. Allow to soak for 30 minutes.

  2. While the hijiki is soaking, place the aburaage pieces in a sieve over a sink and pour boiling water over it. Drain, slice thinly, and set aside.

  3. Bring water to the boil over a stove, add the edamame and allow to cook for 5 minutes. Remove edamame, wash in cold water, and remove from pods. Set shelled edamame beans aside.

  4. In the same pot of boiling water, add konnyaku yam cake and allow to cook for three minutes. Remove from boiling water, slice thinly, and set aside.

  5. Heat up oil in a medium-sized pot over a medium heat. Add carrot and cook until softened. Add hijiki, aburaage and konnyaku, then mix everything together.

  6. Add dashi and bring everything to the boil. Add mirin and soy sauce, then mix everything together. Turn the heat down to medium-low, cover, and allow to cook for 30 minutes.

  7. After 30 minutes, add edamame and stir through. Continue to cook, uncovered, until the sauce has reduced down and the bottom of the pan becomes visible. Serve and enjoy.

小贴士

• Why not experiment with other ingredients, such as lotus root (cook along with the carrot), yuzu juice (use instead of mirin), sesame seeds (sprinkle on as a garnish), or even a little sugar (added along with the mirin and soy sauce).
• Store leftover salad in an airtight container for several days.
• Hijiki salad makes a perfect addition to your bentobox.

材料购买

全部添加