Tuesday, August 27, 2013
Recipe: Hijiki Seaweed and Chicken
My friend introduced me to hijiki seaweed and shared a recipe that is so mouth-watering. I can't seem to eat enough of them. It's so delicious to eat on its own or with rice. Seaweed is also a natural MSG and is rich in iodine, a mineral important to keep out thyroid healthy.
Pastured chicken, boneless, cut into small strips
Carrots, slice thinly
1 cup of Hijiki dried seaweed
2 tbsp Japanese sake
2 tbsp raw honey
3 tbsp naturally fermented soy sauce
1 cup of dried bonito flakes (to make dashi stock)
Japanese chili pepper (optional).
1. Soak hijiki seaweed for 30 minutes in water. Drain.
2. Make dashi stock. I prefer to make my own dashi stock because the regular dashi powder that is sold in the supermarket contains MSG. If you can find one that doesn't contain MSG, you can use it too. I make mine by soaking one cup of dried bonito flakes to two cups of boiling water. Let it sit for 10 minutes. Remove the flakes and reserve the stock.
3. Marinate chicken in sake, honey, and soy sauce (while waiting for the seaweed to soften).
4. Heat coconut oil and stir fry onion until fragrant. Add in the marinated chicken, drained seaweed, and dashi stock. Cook until chicken is well done. Add in chili powder for extra kick if you like.
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