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.
