Pain de campagne, brown rice bread, whatever you like (can be sliced or rolls)
[Black Sesame Miso Paste] (enough for 1 sandwich and to taste)
Black sesame seed paste
Blended (white and red) miso
Maple syrup (or honey)
Dried hijiki seaweed
a small amount
a plentiful amount
Avocado slices (sprinkled with lemon juice)
Soak the hijiki seaweed in plenty of water for 15-20 minutes. Once soaked and rinsed, run under hot water and while the hijiki is still warm, and season with the ingredients marked with *.
Mix together all of the ingredients for the black sesame miso paste. Slice all of the other ingredients. There are enough ingredients for one serving in this photo.
Spread the black sesame miso paste over both slices of bread. Add 1-2 tablespoons (however much you like) of the hijiki over one slice.
Add the romaine lettuce, cucumber, tomato and avocado on top of the hijiki in that order.
This is how your sandwich should look from the side.
You can make a yummy sandwich with this black sesame miso paste on its own. Try adding some kinako powder as well, if you like.
This recipe goes great with Hiromuzu's "Tofu Brown Rice Bread". Recipe ID: 1885245.
Story Behind this Recipe
When I tried Shimaru's "Avocado & Hijiki Western-style White Dressing" (Recipe ID: 1139888) together with some bread, I had a brainwave and thought that these ingredients could go well together. After much trial and error, I came up with this recipe.
The more vegetables you put in, the more you should season your hijiki with salt so that their flavour doesn't get lost. I combined the richness of miso with black sesame paste, hijiki, a sweetening agent (for a macrobiotic version you would use brown-rice starch syrup, but I used maple syrup this time) and avocado.