Hijiki Seaweed, Lotus Root and Ham in Vinegar
Hot-water soaked sea vegetable adds chewy delicate flavor.
- Nutrition facts are for one serving.
Ingredients(Servings: 4)
Directions
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After submerging the seaweed in some boiling water for a few moments, dip in ice water then drain.
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Peel the carrot and thinly slice into 3 cm (1 in) lengths. Peel the lotus root, cut into quarters then slice thinly. Boil until a desired level, then place in ice water.
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Divide the ham in half, then cut into thin slices.
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Arrange (1)-(3) on a plate, mix (A) and use as a dressing.
Cooking Basics
Cut a peeled carrot into 4 to 5 cm (about 2 in.) pieces lengthwise, and slice each piece into 3 mm (0.1 in.) wide planks, gradually sliding and stacking the slices. Lastly julienne these into 3 mm (0.1 in.) width thin sticks.
Since cut lotus root turns brown once it comes into contact with air, once peeled quickly rinse under cold water, and after cutting up, place into cold water for 5 to 10 minutes. Some recipes suggest soaking in "vinegared water" (water will some vinegar added to it), however regular cold water is sufficient.
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