Hijiki spaghetti is one of those fusion Japanese pasta recipe.
Hijiki is this kind of seaweed. You can buy them fresh, or dried. If you never had them, I’d say they don’t really taste of the sea. You’d think they could be mushrooms.
I simply simmered them a little with water, soy sauce and a little brown sugar. On top of spaghetti, quicly stir-fried in olive oil with garlic. A little lemon on top.
Pan-fried kabocha pumpkin. No flavoring.
Pan fried tofu, with a little soy sauce.
The meal :
Cal 548.1 F15.4g C83.0g P21.6g