Carrots Nituke Recipe

Summary

Preparation Time5 MinDifficulty LevelEasy
MethodMain Ingredient

Ingredients

 Dry hijiki seaweed1 1⁄2 Ounce
 Water2 Cup (32 tbs)
 Onions2 Medium, thinly sliced
 Carrots3 Large, thinly sliced on the diagonal
 Grated fresh ginger1 Tablespoon
 Vegetable oil2 Tablespoon
 Tamari2 Tablespoon (Adjust Quantity As Per Taste)
 Tahini1 Tablespoon (Rounded)
 Miso1 Tablespoon (Dark / White Colored)

Nutrition Facts

Serving size: Complete recipe

Calories 837 Calories from Fat 348

% Daily Value*

Total Fat 40 g61.4%

Saturated Fat 5.5 g27.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2407.8 mg100.3%

Total Carbohydrates 88 g29.2%

Dietary Fiber 32.1 g128.5%

Sugars 29.4 g

Protein 31 g62.7%

Vitamin A 824.3% Vitamin C 159.4%

Calcium 20.4% Iron 18.6%

*Based on a 2000 Calorie diet

Directions

Rinse seaweed in cold water, then soak in 2 cups of fresh water for at least 15 minutes. Drain, squeezing out excess liquid.
In a large skillet, saute onions, carrots and ginger in vegetable oil for 5 to 10 minutes until carrots are tender but still crisp. Stir in hijiki. Cook another 5 minutes, adding a little water, if needed, to prevent scorching.
In a small bowl, stir tamari, tahini and miso together. Mix with carrots. Serve hot.
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