You can do two variations; raw or cooked but using the same ingredients. To eat raw just toss all the ingredients together and let marinate for 5 minutes. Add a squeeze of lemon juice to balance out the raw garlic and ginger. The steam fry method coaxes out the earthiness of the hijiki and the shitake mushrooms. The vegetables are shredded to minimize the cooking time. Eat this by itself or over a bowl of steamed millet, raw jicama rice or raw cauliflower rice. If so, add the scallions to the rice to make scallion rice.
• ½ cup hijiki, soaked and drained
• 1 cup carrots, shredded
• 1 cup red cabbage, shredded
• 1 cup shitake mushrooms, thin sliced
• ½ cup onions, diced
• 1 tsp garlic, minced
• 1 tsp ginger, minced
• 2 tbs nama shoyu, soy sauce, or tamari
• 1 tsp toasted sesame oil
• 1 scallion, sliced thinly
To steam fry, have a cup of water handy because you will be adding it a couple of tablespoons at a time. Get your pan pretty hot so the water simmers when the water hits it the surface. Start off with ¼ cup water and add the ginger and the garlic. Let it reduce down by half and then add the mushrooms and onions. Always keep a tablespoon of water going, adding as you go along. When the onion starts to become translucent (2 to 3 min) add the hijiki. Steam fry another 2 minutes and add cabbage and carrots. Let it steam up together another minute or so and then add the nama shoyu. Turn off the heat and add the sesame oil. Garnish with scallions.
