Macrobiotic Hijiki Seaweed Seasoned Only With Soy Sauce For Bentos

Macrobiotic Hijiki Seaweed Seasoned Only With Soy Sauce For Bentos

This hijiki is seasoned only with soy sauce, but it still delivers enough sweetness. Since it only uses a few drops of oil, it's perfect for pregnant women or those who are on a diet.
It's handy as a ready-to-serve side dish or a bento item.

Ingredients: An easy-to-make amount

Hijiki seaweed
about 30 g
Kiriboshi daikon
a generous pinch
Carrot (thickly julienned into matchsticks)
Konnyaku (boiled, then cut into matchsticks)
1/2 block
Onion (sliced into wedges)
Soaking liquid from hijiki seaweed
1/2 cup
Kombu based dashi stock
1 cup
Soy sauce
2 and 1/2 tablespoon
White sesame seeds
1 tablespoon


1. Rinse the hijiki seaweed, replacing the water twice, then soak in filtered water. Soak in enough water to completely cover the hijiki for about 5 minutes.
2. Put a few drops of oil in a pot, then sauté the konnyaku until it starts to making squeaking noises. Add the rinsed and drained kiriboshi daikon, carrots, and onions, then lightly sauté.
3. Add the soaking liquid from the hijiki and kombu dashi stock to the pot in Step 2, bring to a boil, add the soy sauce, then cover with a lid. Simmer until most of the moisture has been absorbed or evaporated off.
4. Give it a taste while there is still some liquid left. Lightly season with salt or soy sauce to taste, and when the liquid has been cooked off, sprinkle in white sesame seeds, toss, then it's ready to serve.

Story Behind this Recipe

I made this once when I was out of sweetening ingredients, but it still turned out delicious. Now it's a staple dish.