3545. BRAISED HIJIKI SEAWEED with MAPLE SYRUP and BACON

6 oz. hijiki packed in water
3 slices bacon
1.5 oz. carrots
3 dried shiitake mushrooms

1.5 oz. dashi stock and shiiitake soaking liquid
1 tablespoon soy sauce
1 tablespoon mirin
1 tablespoon sake
1 tablespoon maple syrup
2 teaspoon vegetable oil

Drain the hijiki. Cut the bacon into 1 cm pieces. Julienne the carrot and shiitake mushrooms (after rehydrating). Reserve the soaking liquid. Heat vegetable oil in a saucepan and fry the ingredients. Add the liquid ingredients and fry until the excess moisture has evaporated over medium heat.

Serving suggestions: eat with rice; serve over rice and garnish with julienned shiso leaves; mix into the rice and serve with chopped spring onions; roll into an omelet; toss in a salad; top on sliced tomatoes or halved cherry tomatoes; sprinkle with white sesame seeds; top on natto and sprinkle with chopped spring onions.


bacon recipe source: Cookpad (Japan)