Ingredients
30 grams Dried hijiki
1 slice Aburaage
1/2 Carrot
1 tbsp Vegetable oil
100 ml Dashi stock
2 tbsp Sake
2 tbsp Soy sauce
1 tbsp Mirin
1/2 tbsp Sugar
1 Sushi vinegar, eggs, inari sushi, sesame seeds, French beans, chikuwa, etc.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Built-in compressor — no pre-freezing bowl, continuous churning
Process frozen pints into ice cream — 7 programs, no pre-churning
Flash-freeze purees and sauces on contact — modernist technique
Freeze bowl attachment — gelato, sorbet from your stand mixer
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Wash the hijiki a little and soak in water following the instructions on the packet. Blanch briefly to remove the odor if you prefer. Julienne the carrots thinly, cut the aburaage into half and slice thinly. Fry the hijiki seaweed in a frying pan with some oil. Add the carrots and aburaage and fry a little, then add the dashi stock and seasoning. Simmer until the liquid has mostly evaporated You could serve it as a side dish. Once it has cooked, you could portion into silicone cups and freeze them to pack in your bento the next day. Add to beaten eggs to make tamagoyaki. Use one cup of the frozen hijiki to make the egg rolls. The hijiki is already seasoned so you don't need to season the beaten eggs. Mix the hijiki into rice. Use 2 cups of the frozen hijiki for hijiki rice. Add 1 pack of bonito flakes for flavor. Add salt if needed. Mix into rice to make inari sushi. Mix 2 cups of frozen hijiki to sushi rice and fill the seasoned aburaage.