Recipe of Perfect Simmered Hijiki Seaweed with Gochujang

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Before you jump to Simmered Hijiki Seaweed with Gochujang recipe, you may want to read this short interesting healthy tips about Techniques To Live Green And Save Money In The Kitchen.

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Probably the food is not quite as good when cooked in the microwave, however it will save you money to use it over your oven. Maybe the realization that an oven utilizes 75% more energy will encourage you to use the microwave more. When it comes to boiling water and steaming vegetables, you can save a lot of electricity and do the job faster with countertop appliances rather than a stove. You would be forgiven for thinking that an automatic dishwasher uses a lot more energy than washing dishes the old-fashioned way, but you would be wrong. You get the maximum energy savings by totally loading the dishwasher ahead of commencing a wash cycle. Save even more money by air drying or cool drying your dishes instead of heat drying them.

The kitchen alone provides you with many small methods by which energy and money can be saved. It is quite straightforward to live green, all things considered. Typically, all it requires is a little bit of common sense.

We hope you got benefit from reading it, now let's go back to simmered hijiki seaweed with gochujang recipe. You can cook simmered hijiki seaweed with gochujang using 12 ingredients and 6 steps. Here is how you achieve that.

The ingredients needed to prepare Simmered Hijiki Seaweed with Gochujang:

1. Take 10 grams of Hijiki seaweed.
2. You need 1/3 of of a piece Konnyaku.
3. Get 1 slice of Aburaage.
4. Prepare 1/4 of Carrot.
5. Use 50 ml of ☆ Water.
6. Get 1/2 tsp of ☆ Dashi stock granules (bonito based).
7. Prepare 1/2 tbsp of ☆Gochujang.
8. Use 1 tbsp of ☆ Sake.
9. Prepare 1 tbsp of ☆ Mirin.
10. Provide 1 tbsp of ☆ Soy sauce.
11. Prepare 1/2 tbsp of Sesame oil.
12. You need 1 of White sesame seeds.

Instructions to make Simmered Hijiki Seaweed with Gochujang:

1. Soak the hijiki seaweed in a large amount of water for about 15 to 20 minutes. Rinse quickly in more water, then drain.
2. Parboil the konnyaku, and cut it thinly as shown in the photo. Pour hot water over the aburaage to remove the surface oil, then cut into thin pieces. Finely julienne the carrots..
3. Pour some sesame oil in a pan with thick walls and heat it up. Add the ingredients from Steps 1 & 2 and stir fry. When the oil is evenly distributed, add the ☆ ingredients..
4. Mix it well and then cover the pan with a lid and cook on low heat for about 10 minutes..
5. It's ready once the liquid in the pan is almost all gone..
6. Serve on a plate and sprinkle with some white sesame seeds..

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