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Our Family's Simmered Hijiki with a Twist

Our Family's Simmered Hijiki with a Twist

Add a little twist to an ordinary simmered hijiki seaweed!
The aroma of the shiso leaf is irresistible.
It is especially wonderful if you cook it into rice!

Ingredients: enough for a few days

Main ingredients:
Dried hijiki seaweed
40 g
Carrot
1
Aburaage
4 pieces
Seasonings:
● Soba tsuyu (soba dipping sauce)
about 1 swirl
● Mirin
about 1 swirl
● Cooking sake
about 1 swirl
Yukari
2 tablespoons

Steps

1. [Preparation] Soak the hijiki seaweed in a bowl of water to rehydrate. Cut the aburaage and carrot into thin strips.
2. [Start with the hijiki] Heat the oil in a skillet, and sauté the hijiki seaweed.
3. [Then, add the carrot] Once the moisture evaporates from the hijiki seaweed, it will start to pop. Once you hear it popping... add the carrot!
4. [Mix] Stir-fry over medium heat until cooked through.
5. [Time to season] Add all the ● seasonings! But hold the yukari!
6. [Now, add the aburaage] Once the moisture is almost gone, add the aburaage. It falls apart if you mix it too much, so stir it gently.
7. [Secret ingredient] Yukari! I bought this yukari at a dollar store.
8. [The final touch] Sprinkle in the yukari and mix briefly.
9. [Done] Sprinkle in roasted sesame seeds! It's a handy dish, since it can be served either warm or cold.
10. A genuine staple dish! Our family's kimpira with a slight twist! (Recipe ID: 2529893)
11. A representative healthy side dish! How about some simmered okara!? (Recipe ID: 2600373)
12. A must-see hearty miso soup with pork and vegetables passed down from a professional chef! This recipe never lets you down! (Recipe ID: 2589854)

Story Behind this Recipe

Rice toppings made with shiso and hijiki are delicious, which means that simmering those ingredients together must also make a flavorful treat!