Hijiki Burgers. Recipe: Hijiki Tofu Burgers Notes on the Burgers. I couldn't find any Hijiki, but I did find some shredded nori (see photo above). I didn't pre-soak it and it seemed to work very well.
They say hijiki is especially good for those with low iron and calcium. Hijiki, a kind of dried seaweed, is a highly nutritious food. They say hijiki is especially good for those with low iron and calcium. You can cook Hijiki Burgers using 6 ingredients and 6 steps. Here is how you cook that.
Ingredients of Hijiki Burgers
- It’s 200 g of minced pork.
- It’s 3 Tbsp of dried hijiki seaweed.
- Prepare 1 pinch of salt and pepper.
- You need 1 Tbsp of chopped leek or green onion (if you have).
- It’s 1 of egg.
- It’s 1/2 cup of breadcrumbs.
Give these healthy, nutritious and yummy burgers a try! dojo tofu hijiki burgers. Last week we shared a recipe for Carrot-Ginger Dressing, which we use on everything from salad to sandwiches. One of our favorite ways to serve this sauce is over tofu-hijiki patties. The patties happen to be vegan but most importantly, they're packed with umami flavor.
Hijiki Burgers step by step
- Drain tofu by wrapping in paper towels and letting sit for a while to allow the paper to absorb the water from the tofu. Or you can dry the tofu by putting them into a microwave for about 3 minutes..
- Rehydrate the hijiki by putting the dried hijiki into a bowl filled with plenty of water. Let soak for at least 30 min. Once soft, chop it up..
- Put all ingredients into a bowl. Then mix them well until the texture becomes sticky. Roll up the mixture into golf sized balls, pushing in the centre of ball a bit with your finger..
- Put olive oil into a pan. Fry the burgers on a low to medium heat with lid on. When one side has cooked well, turn over and fry with medium heat..
- Note: you can eat with Worcestershire sauce or soy sauce if you wish..
- Photo of Hijiki.
Hijiki is a mild, earthy flavored seaweed high in iron, calcium, and other minerals; look for it at health food stores and. Make sure the Hijiki becomes soft, it should increase by about five times its original size. Drain the hijiki using a sieve and rinse with cold water. Chop the fresh shiitake mushroom and finely grate the ginger. Next, break down the tofu block, crumbling it.