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Simmered Hijiki Seaweed with Gochujang

Simmered Hijiki Seaweed with Gochujang

A spicy simmered hijiki seaweed dish with gochujang. It works well for bento!

Ingredients: 2 to 3 servings

Hijiki seaweed
10 g
Konnyaku
1/3 of a piece
Aburaage
1 slice
Carrot
1/4
☆ Water
50 ml
☆ Dashi stock granules (bonito based)
1/2 teaspoon
☆Gochujang
1/2 tablespoon
☆ Sake
1 tablespoon
☆ Mirin
1 tablespoon
☆ Soy sauce
1 tablespoon
Sesame oil
1/2 tablespoon
White sesame seeds
to taste

Steps

1. Soak the hijiki seaweed in a large amount of water for about 15 to 20 minutes. Rinse quickly in more water, then drain
2. Parboil the konnyaku, and cut it thinly as shown in the photo. Pour hot water over the aburaage to remove the surface oil, then cut into thin pieces. Finely julienne the carrots.
3. Pour some sesame oil in a pan with thick walls and heat it up. Add the ingredients from Steps 1 & 2 and stir fry. When the oil is evenly distributed, add the ☆ ingredients.
4. Mix it well and then cover the pan with a lid and cook on low heat for about 10 minutes.
5. It's ready once the liquid in the pan is almost all gone.
6. Serve on a plate and sprinkle with some white sesame seeds.

Story Behind this Recipe

I made an arrangement to Potato and Konnyaku Stewed in Gochujang (Korean hot pepper paste). ( Recipe ID : 877095 ) I wanted to eat hijiki seaweed a little bit differently because I always eat it with a sweet and salty taste, so I made it spicy.