Lotus root and Kabocha salad with seasoned Hijiki

Step 1

Preheat oven: 230C

Step 2

Ingredients prep: Soak dried hijiki in water for 10 minutes and drain,  peel the skin of lotus root, and cut lotus root and kabocha into thin slices.

Step 3

Roast: Place the slices on a baking try, and roast them for 7 minutes in the oven.

Step 4

Cook hijiki: Add oil to a frying pan, then hijiki, soy sauce, sugar, and stir fry until the sugar is dissolved.

Step 5

Toss: Add roasted vegetables and cooked hijiki in a bowl, and toss.