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)

3430. MAPLE BACON SIMMERED HIJIKI SEAWEED

makes eight servings


25 grams (0.8 oz.) dried hijiki seaweed (150 grams (6oz.) rehydrated hijiki seaweed)
3 slices bacon
50 grams (1.8 oz.) carrots
3 dried shiitake mushrooms
3 tablespoons dashi broth, plus reserved soaking liquid of shiitake mushrooms
1 tablespoons soy sauce
1 tablespoons mirin (sweet sake)
1 tablespoons sake
1 tablespoons maple syrup
2 teaspoons cooking oil 

Put dried hijiki in a bowl. Wash them and soak in water for about 15 minutes, then drain. Thinly slice bacon. Cut carrot into thin strips. Soak dried shiitake mushrooms in water until soft (reserve the soaking liquid), remove stems, and slice thinly.
 
Heat cooking oil in a frying pan and saute seaweed, bacon, carrots and mushrooms. Add dashi, soy sauce, mirin, sake and maple syrup, and simmer until the liquid is almost gone.

Serve with rice. Garnish with sliced shiso leaves or chopped scallions (optional).


bacon recipe source: Create Eat Happy :), June 19, 2009

3130. HIJIKI SALAD with BACON, CARROTS and SOY BEANS

1 can of soy beans
bacon
2 oz of dried hijiki
3/4 cup sliced carrots
1 2/3 cup of dashi
2 tablespoons sake
3 tablespoons mirin
2 tablespoons soy sauce

Drain and rinse can of soy beans. Mix dashi, sake, mirin, soy sauce together in a bowl. Cook bacon in a large frying pan. Remove and cut into small slices. Add hijiki to frying pan and saute over medium high heat for several minutes. Add carrots, bacon, soy beans and dashi mixture from #1 to frying pan. Reduce heat and simmer until liquid has been fully absorbed/reduced (about 20-25 minutes). At this point you many need to add a little more soy sauce depending how salty your bacon is. After tasting for the correct level of salt, remove from heat and let rest for 10 minutes. You can eat hijiki warm or cold.


bacon recipe courtesy of: Benjamin, The Japanese Kitchen, August 6, 2011

2703. CREAMY BACON, MUSHROOM and SEAWEED SOBA

serves two

160 grams soba noodles
6 grams hijiki seaweed
2 bacon rashers
1/4 sheet nori seaweed
1 garlic clove
1/2 onion
50 grams enoki, shimeji or shiitake mushrooms
1 consommé stock cube
300 ml soy milk
salt and pepper to taste

Soak the hijiki and shiitake mushrooms separately in a bowl of water. In the meantime, cut your bacon and nori seaweed into 1cm strips and slice your garlic and onion.

In a pan, boil the soba noodles for five and a half minutes or according to your packets instructions. Grab a large frying pan, add a little oil and soften the garlic, then add the onion, mushrooms and bacon.

Once the bacon and onion are cooked through add the consommé cube and soy milk, mix well, then add the reconstituted hijiki seaweed. Cook for a further 1–2 minutes.

Drain the cooked soba in a colander in the sink, rinse with cold water to remove any stickiness and gently squeeze out any excess water.

Transfer the soba noodles to the frying pan with the sauce and mix together, ensuring the noodles are evenly covered. Cook for a further 1–2 minutes to ensure the soba are heated through.

Serve on a plate with a sprinkling of shredded nori and salt and pepper to taste.


bacon recipe courtesy of: Japan Centre, Japan Centre Group Limited, 14-16 Regent Street, London SW1Y 4PH, England (shop address)