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.
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.
© 2018 All rights reserved. Published by Marshall Cavendish.