Hijiki sea salad

Ingredients for 2 servings:

• 1 handful of seaweed (hijiki)
• 1 handful of seaweed (sea lettuce – Ulva Lactuca)
• 1 large carrot(s), peeled, grated
• 1 spring onion(s), finely chopped
• 2 tbsp oil (soybean oil)
• 2 tbsp ginger syrup
• 2 tbsp rice vinegar
• 2 tbsp soy sauce
• 200 ml miso
• 1 tomato(s), dried
• Soup vegetables
• 2 cl sake
• 1 tbsp sesame seeds, roasted, white and black
• ½ tsp fennel seeds, ground
• 1 tsp yeast flakes (molasses)
• 1 pinch of chili flakes
• Basil (Thai and lemon)
• Coriander leaves
• 1 small cucumber(s)

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 20 minutes

Japanese seaweed salad

Wash the seaweed under running water, rinse and soak separately in water for about 1 hour, bring the miso broth to the boil with the finely chopped soup vegetables and the chopped tomato, and when the soup vegetables are tender, set aside. Place each seaweed in a sieve and allow to drain. Cut into bite-sized pieces. First, sauté the hikiji seaweed in sesame oil, followed by the sea lettuce for a few minutes, then add the grated carrot and deglaze with sake, pour in the broth, simmer for a few minutes, gradually add the ginger syrup, rice vinegar and soy sauce and then season with fennel seeds, nutritional yeast and chili flakes. Finally, mix in the spring onions and herbs and sprinkle with sesame seeds. Leave to chill in the refrigerator for a good 1 hour. To serve, arrange on very thinly sliced ​​cucumber and sprinkle with sesame seeds and herbs again. The salad will keep in the fridge for a few days and is also ideal as a picnic snack or office snack.