Salad
4 to 6
Christian Leue
3 Tbsp hijiki or arame, soaked in fresh water for a half hour
2 Tbsp neutral oil (high heat sunflower is what I use)
1 small onion, peeled and thinly sliced
1 carrot, peeled, halved lengthwise, and chopped in thin slices
optionally - any other firm veggie scraps (I added sliced cauliflower stems that I had left over)
1 bunch kale (I prefer lacinato for this), stemmed and chopped (reserve stems)
2 Tbsp mirin (sweet rice wine)
4 tsp shoyu (soy sauce)
Fresh lemon
The seaweed will increase in volume as it soaks. Pour it out into a strainer, give it a rinse, shake dry, and set aside.
In a large skillet or saute pan heat the oil over medium high heat, add the onions and cook for a couple minutes.
Add the firm vegetables (carrots, kale stems, etc), and cook for 3-4 minutes more, until they begin to soften and brown in places.
Add the hijiki, kale leaves, mirin, and shoyu, give it a good stir, and reduce the heat to medium.
Cook, stirring occasionally, until the liquid is reduced to a sauce and all the vegetables are tender (this takes about 7-8 minutes usually, sometimes less or more depend on the moisture content of your veggies).
Remove to a serving bowl and spice with Yagenbori or Autre Shichimi and a drizzle of fresh lemon juice. This dish can also be served cold or at room temperature.
Can't find good dried seaweed near you but want the flavor? Try adding some of the Lula N41 blend while cooking the onions.
Some fun additions include: shelled edamame, pickled pearl onions, sliced water chestnuts, cooked pasta, and perlini mozzarella (the tiny ones).
Leftovers will keep for about a week in the fridge, and are also a great way to quickly add cooked veggies to other preparations, such as: a seafood stew, a macaroni and cheese casserole, or a gratin.
Questions about this recipe? Contact us at info@laboiteny.com
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