Beetroots with Hijiki

Name: Beetroots with Hijiki
Yield: Serves 4
Cuisine: Japanese
Ingredients: 10 g (⅓ oz) dried hijiki; 150 ml (5 fl oz) apple juice; 160 g (5½ oz) beetroot; 1 Tbsp raw sugar; 1 tsp sesame oil; 1 tsp Japanese soy sauce; Sea salt, as needed

Preparation info

Serves
4

Difficulty
Easy

Appears in

Living Shojin Ryori

By Danny Chu

Published 2018

About

Both beetroots and hijiki have exceptional nutritional value. However, their strong, distinct aromas may not appeal to some. This simple recipe tones down the flavours, allowing more people to enjoy and benefit from these two superfoods.

Ingredients

10 g (⅓ oz) dried hijiki
150 ml (5

Asia
Japan
Main course
Vegan
Spring

Method

Rinse the hijiki and soak in apple juice for 30 minutes. Discard apple juice and drain well.

Peel and grate beetroot.

Heat sesame oil in a pan. Add grated beetroot, soy sauce, sugar and salt and sauté for about 10 minutes.

Add hijiki and sauté for another 3 minutes.

Divide into 4 equal portions on individual serving plates and serve.