Simple and Easy Simmered Hijiki Seaweed

Simple and Easy Simmered Hijiki Seaweed

Easy to cook with a seasoning ratio of 1:1:1. It's healthier with chikuwa than with aburaage. When you have extra, freeze it, and enjoy it as a bento dish.

Ingredients: 4 servings

Hijiki seaweed (dried)
20 g
●Soy sauce
2 tablespoons
2 tablespoons
2 tablespoons
Vegetable oil
1 tablespoon


1. Soak the hijiki seaweed in plenty of warm water to rehydrate for about 20 minutes. Rinse briefly, and drain. Cut the carrots into slightly wide strips, and cut the chikuwa into small round slices.
2. Heat oil in a pan over medium heat, add the hijiki seaweed and the carrots, then stir-fry for 2-3 minutes.
3. Add the chikuwa and ● ingredients. Cover with a lid, and continue cooking over medium heat for about 20 minutes. Continue simmering until most of the liquid is gone.

Story Behind this Recipe

I rearranged the traditional simmered hijiki dish I learned from my mother, and made it easier to remember. I wanted to use ingredients which I had on hand, so I used chikuwa instead of aburaage. It looked cute and was pretty tasty.