Simmered Hijiki Packed with Nutrients

Simmered Hijiki Packed with Nutrients

Macrobiotic chef Mayumi Nishimura also recommends baking hijiki and lotus root together. This is a stock dish that's great for your health.

Ingredients: 4 servings

Hijiki dried seaweed
20 g
to taste
Lotus root
30 g
a dash
Vegetable oil
1 and 1/2 tablespoon
Dashi stock
1/2 cup (100 ml)
3 tablespoons
1 tablespoon
1 tablespoon
Soy sauce
2 tablespoons
to taste


1. Rehydrate the hijiki to soften, then drain. Mince the carrots.
2. Slice the lotus root into thin wedges, place in vinegar water, and remove any scum.
3. Lightly mix the the aburaage in boiling water. Wring out, then mince.
4. Heat some vegetable oil in a frying pan and quickly cook the vegetables. Then add the hijiki and the aburaage. Cook until it wilts.
5. Add the dashi stock and the sake. Once it comes to a boil, reduce the heat. Add the sugar and mirin and boil for 4-5 minutes.
6. Add the soy sauce and continue to simmer until the stock has cooked off, mixing occasionally.
7. If you boil it after adding the soy sauce, the aburaage will become too salty, so taste it frequently, and turn off the heat when it's to your liking, then let it cool.

Story Behind this Recipe

These are the notes I took when I cooked this deliciously.