Hijiki Sea Salad

Summary

Prep Time	1 hr
Cook Time	20 mins
Total Time	2 hrs 20 mins
Course	Salad
Cuisine	European
Servings (Default: 2)

Ingredients

Instructions

Wash the algae under running water, rinse and soak separately in water for about 1 hour,
Bring the miso broth with the finely chopped soup greens and the chopped tomato to the boil, when the soup vegetables are done, set aside.
Put the algae in a sieve and allow to drain. Cut into bite-sized pieces.
First sweat the hikiji algae in sesame oil, then the sea lettuce for a few minutes, then add the grated carrot and deglaze with sake, pour on the stock, steam for a few minutes, gradually add the ginger syrup, rice vinegar, soy sauce and then season with fennel seeds, yeast flakes, chilli flakes . Finally, mix in the spring onions and herbs and sprinkle with the sesame seeds. Let cool in the refrigerator for a good 1 hour.
To serve, arrange on very thinly sliced cucumber slices and sprinkle with sesame seeds and herbs again.
The salad can be kept in the refrigerator for a few days and is also very suitable as a picnic snack or office snack.

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