Soy Beans and Hijiki Seaweed Side Dish

Soy Beans and Hijiki Seaweed Side Dish

This little dish is fragrant with ginger. Pack in your bento as well.

Ingredients: 4 servings

Cooked soy beans (steamed or cooked in water)
120 g
5 g weighed when dry
30 g
about 1/2 piece
Sliced bacon
Sesame oil
1 teaspoon
a pinch
Soy sauce
1 scant teaspoon
1 teaspoon


1. Rehydrate the hijiki seaweed in water, and drain into a sieve. Finely julienne the carrot and ginger. Slice the bacon in half lengthwise, and cut into 5mm wide strips.
2. Put the sesame oil, soy beans, hijiki seaweed, carrot, ginger, bacon and salt into a pan, and stir fry over medium heat.
3. When the carrot is wilted, add the soy sauce and mirin, mix rapidly and its done. Garnish with kinome (sansho leaves).

Story Behind this Recipe

The filling of a sandwich I had at a café was a ginger flavored hijiki seaweed and soy bean stir fry. I loved it so much that I adapted the recipe to my preference.