Packed with flavor! Basic Simmered Hijiki
Packed with flavor!Basic Simmered Hijiki
4.5
(634 reviews)Time
Why not make simmered hijiki (dried seaweed), a classic home-style Japanese side dish? The ingredients soak up the savory broth, and each bite releases rich umami flavor. The key to letting the flavor fully absorb is to let it cool properly after cooking. It’s simple, but paying attention to the details makes all the difference.
Calories
66kcal
Carbs
10.3g
Fat
2g
Protein
1.9g
Net Carbs
7.5g
Sodium
668.1mg
* per serving
* Nutritional values are based on the Standard Tables of Food Composition in Japan and may differ from U.S. food composition data.
* Sodium is estimated from the recipe's salt content (1 g salt ≈ 393 mg sodium).
Ingredients [ 4 servings ]
- dried hijiki20 g
- aburaage (fried tofu pouch)½ slice (10 g)
- carrot⅓ stalk
- vegetable oil1 teaspoon
☆ Seasonings
- water150 ml
- Japanese granulated dashi½ teaspoon
- sugar½ tablespoon
- mirin2 tablespoons
- soy sauce2 tablespoons
Please Note
Ingredients may vary by product and region. If you have food allergies or dietary restrictions, please review all ingredient labels carefully before cooking. Consult your doctor or a registered dietitian if you have any health concerns.
Instructions
1
Place the hijiki in a bowl with plenty of water. Soak it according to the package directions to rehydrate, then drain in a colander.
2
Cut the carrot into 1 1/4-inch (3 cm) lengths. Slice each piece lengthwise into 1/4-inch (5 mm) strips, then lay them flat and slice into 1/8-inch (3 mm) thick pieces. Cut the aburaage in half crosswise, then slice into 1/4-inch (5 mm) wide strips.
3
Heat the vegetable oil in a pot over medium heat. Add the carrot and stir-fry lightly until coated with oil. Add the hijiki and stir-fry for 1 to 2 minutes, until the moisture has evaporated. Add the aburaage and stir-fry lightly until coated with oil.
4
Add the seasonings marked with ☆. Once it comes to a boil, reduce to medium-low heat and simmer for about 7 minutes, allowing the liquid to cook down. Stir occasionally as it simmers.
5
When a small amount of simmering liquid remains at the bottom of the pot, turn off the heat and let it cool in the pot.
Note:
The flavors soak in as it cools.
