Photograph of the finished Hijiki no nimono

Japan · Rong biển hijiki kho

Hijiki no nimono

35 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Hijiki seaweed Hijiki seaweed 2.1 oz
  • Photograph of Fried tofu aburaage Fried tofu aburaage 2.8 oz
  • Photograph of Carrot Carrot 4.2 oz
  • Photograph of Dashi broth Dashi broth 2 cups
  • Photograph of Soy sauce Soy sauce 3 ¼ tbsp
  • Photograph of Mirin Mirin 2 ⅔ tbsp
  • Photograph of Sugar Sugar 0.8 oz
  • Photograph of Sesame oil Sesame oil 1 ⅔ tbsp

Method

  1. 1 Soak dried hijiki seaweed in cold water for 20 minutes until it expands, rinse thoroughly, and drain.
  2. 2 Blanch the fried aburaage tofu in boiling water to remove excess oil, then cut it into strips.
  3. 3 Slice the carrots into strips and sauté them with sesame oil for 2 minutes.
  4. 4 Add hijiki and aburaage to the pan and stir-fry for 2 minutes until they absorb the oil.
  5. 5 Add dashi, soy sauce, mirin, and sugar, then simmer for 15 minutes until almost all the liquid has evaporated.

With an appliance

  • Microwave 30 min

    Replace step 5: loosely cover the hijiki, aburaage, and carrots with the broth, and microwave at 800 W for 8 minutes; let it rest for 2 minutes to allow the seaweed to absorb the broth before opening the lid.

Start cooking