Broccoli, Seaweed and Pickled

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Broccoli		1/3 (180g)
Dried hijiki seaweed		1 tbsp
Pickled plum (umeboshi)		1
Sesame oil		1 tsp
Seasonings:
Soy sauce		1 tsp
Mirin		1 tbsp
Sake		1 tbsp
Bonito flakes		1 pack
Sesame seeds		1 tsp
Salt		as required

Method

Prep

10min

Cook

10min

Rehydrate the hijiki seaweed in water then drain.

Boil or microwave the broccoli but keep it firm. Chop to small bitesize pieces.

Put the sesame oil in a frying pan and fry the seaweed. Add the broccoli and the pickled plum with the stone removed and finely chopped. Mix all the seasoning ingredients together in a bowl and add to the pan.

Transfer to a serving dish and sprinkle with extra sesame seeds.

You can use this pickled plum vinegar (umezu) if the dish is not sour enough.

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