Crunchy Beef Soboro Salad with Hijiki Seaweed
The sweet and spicy ground beef makes this salad the perfect entree.
- Nutrition facts are for one serving.
- Time to rehydrate dried shiitake mushrooms is not included in the cooking time.
Ingredients(Servings: 4)
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Hon Mirin contains alcohol.
For individuals unable to consume alcohol, we recommend that you either do not use Hon Mirin or that you boil off the alcohol content prior to use (heated at boiling temperatures for 1 to 1.5 minutes).
Directions
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Cut the bell peppers into matchsticks and parboil. Thinly slice the onion and rinse in water. Reconstitute the hijiki seaweed, then parboil and drain in a colander. Cut into easy-to-eat pieces if long.
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Mince the garlic.
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Heat the salad oil, then quickly saute the garlic and ground beef and add (A).
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Serve (1) in individual dishes, then pour on (3) and (B) and stir.
Cooking Basics
[Sliced along the grain]
Slice the green pepper in half vertically, remove the stem and the seeds, and slice sideways following the grain to widths of around 3 mm (0.1 in.). Green peppers cut using this method will have a crisp texture when sauteed.
[Sliced against the grain]
Slice the green pepper in half vertically, remove the stem and the seeds, and cut at a right angle to the grain to widths of around 3mm. This cutting method is recommended for raw consumption.
Remove the skin of the garlic clove, and cut vertically in half. Then remove the core, slice thinly cut-side down without cutting as far as the base part, and lay the knife flat and insert horizontal cuts. Finally, mince from end to end.
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