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Hijiki with Carrot and Onions

1 cup dried hijiki, 
1 cup warm water, 
2 tablespoons olive oil, 
2 onions crescent cut, 
2 carrots diagonal cut, 
1 tablespoon tamari. 

Method of Preparation: 
Soak hijiki in water about 20-30 minutes. Cut onions in half from top to bottom, then cut into slices. Cook onions in oil until very brown. Put the carrots in an even layer over the onions. Top with a layer of hijiki. Add tamari and about half of the soaking water and cover pan tightly. Cook until the carrots are tender.

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