Heston Blumenthal

For the Hijiki Seaweed

Preparation info
    • Difficulty

      Easy

Appears in
Umami: The Fifth Taste
Umami

By Thomas Keller, Harold McGee, Michael Anthony, Heston Blumenthal, Alexandre Bourdas, David Kinch, Virgilio Martinez, Nobu Matsuhisa, Yoshihiro Murata and Pedro Miguel Schiaffino

Published 2014

  • About

Ingredients

  • 150 g (5 oz.) dried hijiki seaweed
  • 25 g usukuchi soy sauce

Method

Soak the hijiki in warm water until softened (about 5 minutes), drain off the water. Rinse with fresh water and drain again. Season with soy sauce and mirin. Cover and refrigerate until needed.