Hijiki Seaweed, Konnyaku, and Bean Sprout Namul

• 1 bag Bean sprouts
• 10 grams Dried hijiki
• 100 grams Threaded konnyaku
• 1 tsp Ginger (grated)
• 1 tsp Soy sauce
• 2 tsp Chinese powdered soup stock
• 1 tbsp Sesame oil
• 2 tbsp White toasted sesame seeds
• 1/4 tsp Doubanjiang
• 1 tsp Garlic (grated) (optional)
• 1 dash Pepper
• 1 Your choice of garnishing, such as minced onion, shiso, or chives

1. In a pot, combine the bean sprouts with enough water to cover.
2. Add a pinch of salt and heat.
3. Put the konnyaku in a bowl, then prepare a strainer above it.
4. Also prepare the hijiki.
5. Boil the bean sprouts for about a minute.
6. Then pour the hot water from the bean sprouts over the hijiki.
7. Drain the sprouts in the strainer set above the konnyaku.
8. At this point, I remove the bean sprouts roots.
9. It's helps disperse the residual heat and drain the moisture more quickly.
10. Drain the konnyaku and hijiki in the strainer then combine them in a heat-resistant bowl.
11. Add the ingredients and microwave at 700W for 1 minute.
12. Mix in the bean sprouts, add a little pepper and it's finished.
13. I also created this version featuring bean sprouts and mozuku seaweed
14. You can also mix in imitation crab or chikuwa, which is also delicious.

sprouts, hijiki, threaded konnyaku, ginger, soy sauce, sesame oil, sesame seeds, doubanjiang, garlic, pepper, garnishing

Taken from cookpad.com/us/recipes/169559-hijiki-seaweed-konnyaku-and-bean-sprout-namul (may not work)