Stir-fried and Braised Hijiki Seaweed and Soy Beans

Stir-fried and Braised Hijiki Seaweed and Soy Beans

First stir-fry and then braise hijiki seaweed. This gives the hijiki seaweed richer flavour.
I like soy beans so I added them in.
It's a very satisfying and healthy dish.

Ingredients: 4 servings

Dried hijiki seaweed
20 g
Soy beans in brine
120 g
1/4 (about 30 g)
Green beans (frozen)
For the seasoning:
1 tablespoon
1 tablespoon
Soy sauce
2 tablespoons
Japanese dashi stock
1 cup of water plus 1/2 teaspoon of Japanese dashi stock powder


1. Rehydrate the hijiki in plenty of water for about 15 minutes. Drain in a sieve.
2. Julienne the carrot and cut the green beans into 3 cm lengths. I use soy beans in brine or steamed soy beans.
3. Heat some oil (not included in the ingredients list) in a sauce pan and fry the carrot and hijiki seaweed. After giving it a good stir add sugar and mirin.
4. After sugar and mirin have dissolved stir in the soy beans and dashi stock.
5. Cover and simmer over a low to medium heat for 5 minutes. (If you're worried it might boil over you don't have to cover with a lid).
6. After simmering, add the soy sauce and green beans.
7. Turn up the heat to high and reduce the cooking liquid until almost gone. If the soy bean's skin comes off, go ahead and remove from the pot.
8. Transfer onto a serving dish.

Story Behind this Recipe

First I tried to recreate something similar I had as a school lunch.
Since then, this has been our favourite side dish.