Shizuoka's special recipe

Early picked hijiki seaweed from Nishiizu

Recipe provider:Fuji no Kuni Food City Creation Worker

Main ingredients used:Early picked hijiki from Nishiizu

Marine products
西伊豆産 早摘みひじきの砧(きぬた)巻き

Material10 pieces

Early picked hijiki from Nishiizu20g
Radishabout 1/16
About 1/8 carrot 
Approximately 1/4 cucumber 
Two spicy cod roe 
A: Sweet and sour sauce
Hawk's claw (cut into small pieces) 1 
B: Fresh salt
Dissolve about 3% salt and kelp soup stock (appropriate amount) in water.
C: Kimizu
Egg yolk3
2.5 tablespoons of vinegar 
1 tablespoon sugar 
Mirin 1 teaspoon 
A little salt 

How to make

Soak the hijiki seaweed in hot water for about 15 minutes, and then soak it in the combined A for 2-3 hours.

Drop both ends of the peeled radish, carrot, and cucumber (with the skin) to a length of about 10 cm, then peel the radish and soak it in B.

Cover the makisu with plastic wrap, and place radish, carrots, and cucumbers on it in three layers. Place ❶ with sweet and sour sauce and mentaiko spicy cod roe in the center, and roll it in the same way as sushi rolls.

Drain the juice thoroughly with the makisu, stop it with a rubber band, and let it sit for about 15 minutes.

Put the ingredients of C in a pan, mix well and heat over low heat. When it hardens to some extent while stirring, remove the pot from the heat and cool the bottom of the pot with a wet cloth to make fine adjustments. When it is cooked until it becomes a paste, strain it with gauze to complete the kimizu.

Spread ❺ on a plate, serve bite-sized ❹, and it's done!

Point of ❸
You can wrap shrimp, crab, and fish instead of spicy cod roe.

❹ points
If you leave the makisu upright, the juice will drain well.

How to make video

* The recipe is the information published in the November 2018 issue of the prefectural newsletter.

Recipe using "Early picked hijiki from Nishiizu"


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