| Easy Recipe 13 |
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Braised hijiki seaweed
(Hijiki no nimono) |
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Hijiki is a small dark succulent seaweed full of minerals, especially
calcium and iron. It is dry and has a very long shelf life, although
when reconstituted must be used up quickly. This recipe is one of
the most common Japanese ways of cooking Hijiki as a side dish. It
adds deep fried abura-age (a tofu product).
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INGREDIENTS |
- 1 packet (35 gms) dried hijiki
- 1 abura-age (deep fried tofu pouch)
- 45 ml (3 tablespoons) shoyu
- 30 ml (2 tablespoons) mirin
- 30 ml (2 tablespoons) cooking sake
- Pinch of caster sugar
- 440 ml (2 cups) dashi stock
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METHOD |
- Rinse the hijiki then soak in a bowl of fresh water for 20 to 30
minutes. It will expand 6 to 7 times its dried size.
- Drain and rinse several times thoroughly
- Blanch the abura-age in boiling water for 3 minutes to remove
excess oil. Drain and rinse.
- Make up the dashi stock
- Cut the abura-age into thin strips about 3mm thick
- In a frying pan or wok heat 1 tablespoon of vegetable oil
- Add Hijiki and stir-fry for three minutes
- Add the abura-age
- When the hijiki and abura-age are completely coated in oil,
add the dashi stock, cooking sake, mirin and pinch of sugar or honey and simmer for 5 minutes – the liquid should be mostly
absorbed
- Add the shoyu then simmer until the liquid is mostly
absorbed – about 20 minutes.
- Put in individual dishes and serve – can be eaten cold,
warm or at room temperature
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INGREDIENTS USED IN THIS RECIPE TO BUY ONLINE |
Tick products required and then click on "Add to Order"
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Core Products Pack C001
Consists of:
Mirin 600 ml P019,
Sake 500 ml P020,
Shoyu 500ml P022,
Dashi 50 gms P023 |
£10.99 |
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Bottle Shoyu |
1 Litre
P021 |
£4.07
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500ml
P022
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£2.31 |
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Packet Instant Dashi (50gms)
P023 |
£1.48 |
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Bottle Cooking Sake (500ml)
P020 |
£2.90 |
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Bottle Mirin (600ml)
P019 |
£5.28 |
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| AND |
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Packet Hijiki (35gms)
P003 |
£1.82 |
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