Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, I will show you a way to prepare a special dish, avocado and hijiki seaweed grill with sweet miso. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Avocado and Hijiki Seaweed Grill with Sweet Miso is one of the most favored of current trending foods on earth. It is easy, it is quick, it tastes yummy. It’s appreciated by millions every day. Avocado and Hijiki Seaweed Grill with Sweet Miso is something which I have loved my whole life. They are nice and they look wonderful.
Great recipe for Avocado and Hijiki Seaweed Grill with Sweet Miso. The creamy and delicious high nutrition avocado. I wanted to make a healthy recipe using a Japanese seasoning and something which matches with rice.
To get started with this recipe, we have to first prepare a few ingredients. You can have avocado and hijiki seaweed grill with sweet miso using 9 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Avocado and Hijiki Seaweed Grill with Sweet Miso:
- Make ready 2 Avocado
- Make ready 2 tbsp Hijiki seaweed ( kept in water )
- Get 3 tbsp ◎Hon-mirin
- Take 2 tbsp ◎ Miso
- Make ready 1 tsp ◎ Sugar
- Take 1 tbsp ◎ Ground sesame seeds
- Prepare 1 Salt
- Get 1 Lemon juice
- Make ready 1 Roasted sesame seeds
Fried eggplant with sweet miso sauce. Snapper tempura, cream cheese and avocado topped eel, tuna, spicy mayo and masago. Hot udon with a vegan konbu broth. Wakame is a delicate, lightly sweet seaweed, often used raw and rehydrated in salads and miso soup.
Steps to make Avocado and Hijiki Seaweed Grill with Sweet Miso:
- Mix all the ◎ ingredients in a heat‐resistant container and cover it with a cellophane wrap and heat it up in the microwave ( 500 w to 600 W ) for about 50 seconds.
- Cut the avocado into half and remove the seed and make some cuts for about 5 mm wide on the surface of the avocado and scoop out the inside out like the picture.
- Mix the inside of the avocado and the hijiki seaweed then sprinkle with some salt and lemon juice.
- Stuff the avocado cup with ingredients from Step 3.
- Pour ingredients from Step 1 on each and sprinkle some roasted sesame. Place it on a plate with tin aluminum foil spread on the bottom and grill it in a toaster oven for about 5 to 6 minutes.
- Dish it up on a plate.
Because of its silky, satiny texture, I find it important to pair wakame with ingredients that have some crunch or chew, like pink shrimp or cucumbers in a Japanese sunomono salad, for better balance. Add some to massaged kale salads along with avocado, toasted sesame seeds, and lightly pickled. As an island nation, Japan harvests numerous types of seaweed from all around the country, such as hijiki from the crevices of rocks by the sea, and kombu from the shallow waters off the coastline. Cone-shape roll with seasoned rice and seaweed, served with miso soup and salad! Browse salad recipes on Just One Cookbook.
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