< fish

hijiki coleslaw

Hijiki Coleslaw
Ingredients

ingredients:

  • 1 tablespoon dried hijiki
  • 1 3/4 ounces shimeji
  • mushrooms
  • 3 1/2 ounces cabbage
  • 2/3 ounce onions
  • 2/3 ounce carrots
  • 4 tablespoons canned corn
  • 3 tablespoons mayonnaise
  • suitable amount lemon juice
  • a little salt
  • a little pepper
  • 2 cups water for soaking
Step 1

step 1:

Soak the dried hijiki in 1 cup of the water in a bowl for 30 minutes. Remove and drain.

Step 2

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

step 3:

Put the shimeji mushrooms in a pan with the remaining 1 cup 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

step 4:

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

Step 5

step 5:

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

Hijiki no kōrusurō

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.