Boiled hijiki recipe


Boiled hijiki recipe


Cooking time: 20 minutes or less
I will introduce the recipe for "simmered carrots and fried hijiki".
[Estimated storage time: 3 to 4 days in the refrigerator, 1 month in the freezer]

Ingredients for simmered hijiki (for 2-3 people)
Hijiki (dried) … 20g
Carrots... 1/3 (about 50g)
Deep-fried tofu … 1/2 piece (1 piece about 7-8 cm square)
Oil... 1 teaspoon
Dashi soup... 150ml
Soy sauce... 2 tablespoons
Sugar... 1 and 1/2 tbsp
Mirin … 1 tbsp

How to make simmered hijiki
How to rehydrate dried hijiki and how to cut ingredients
Soak the hijiki in plenty of water and rehydrate after about 30 minutes. When the hijiki is plump, put it on a colander.
Cut the carrots into 4-5 cm thick strips, and the aburaage into thin strips.

Hijiki simmered recipe/how to make
Add your favorite oil, such as salad oil or rice oil, to a pot and set it over medium-low heat. Then add the drained hijiki and stir-fry for 1 to 1.5 minutes.

Next, add the deep-fried tofu and mix quickly, then add 150ml of the dashi stock and all of the seasonings (2 tablespoons of soy sauce, 1 and 1/2 tablespoons of sugar, and 1 tablespoon of mirin). Mix with chopsticks so that the seasoning dissolves.

When the broth comes to a boil, reduce the heat a little and simmer for 7 to 8 minutes, keeping the heat level so that the skin of the pot will simmer.
Stir occasionally with chopsticks and simmer until a little liquid remains at the bottom of the pot.