hijiki coleslaw

ingredients:

  • 5 g dried hijiki
  • 50 g shimeji mushrooms
  • 100 g cabbage
  • 20 g onions
  • 20 g carrots
  • 4 tablespoons canned corn
  • 3 tablespoons mayonnaise
  • suitable amount lemon juice
  • a little salt
  • a little pepper
  • 480 ml water for soaking

step 1:

Soak the dried hijiki in 240 ml of the water in a bowl for 30 minutes. Remove and drain.

step 2:

Cut off the roots of the shimeji mushrooms. Cut the cabbage into bite-size pieces. Slice the onion. Cut the carrot into julienne slices.

step 3:

Put the shimeji mushrooms in a pan with the remaining 240 ml of water and boil for about 2 minutes. After boiling, drain them. Run under cool water and squeeze the water out with your hands.

step 4:

Add the mayonnaise, lemon juice, salt and pepper in a bowl.

step 5:

Add the hijiki, shimeji mushrooms, cabbage, onions, carrots and canned corn. Mix them.

comment:

The ingredients suit hijiki well in this very delicious dish. The lemon juice adds a refreshing light taste, so you can eat a lot. Hijiki has twelve times more calcium than milk, and also contains dietary fiber and magnesium. Please try this Japanese-style coleslaw.