A simple yet easy-to-do side dish, marrying the ingredients from the Earth which are carrot and edamame and hijiki seaweed from the blue ocean. Keep the water for blanching carrot and hijiki seaweed as soup base for noodle or clear soup, if desired.
Preparation: 15 mins
° 2 tablespoons (15g) hijiki seaweed, soaked with 500ml water for 15 mins, drained well and blanched
° 50g carrot dices, blanched
° 50g edamame
° 3/4 tablespoon sesame oil
° 1/2 tablespoon sugar
° 1 tablespoon light soy sauce
° some sesame seeds (optional)
1. Combine all ingredients in a bowl and mix well. Serve chilled if prefer.
