Maitake Mushroom & Hijiki Seaweed

Maitake Mushroom & Hijiki Seaweed

The thick and sweet flavor of the cooked onions is delicious. This side dish is perfect for keeping in stock.

Ingredients: 4-5 servings

Maitake mushrooms
200 g
Hijiki seaweed (dried)
1/2 tablespoon
Thinly sliced pork belly
100 g
Dashi stock
100 ml
1 teaspoon
Soy sauce
1 tablespoon
2 tablespoons


1. Remove the stem from the maitake mushrooms and shred. Reconstitute the hijiki in water and then drain. Cut the pork into 2-3 cm wide pieces. Thinly slice the onion into 2-3 mm slices.
2. Place the pork into a Teflon nonstick pan and cook over high heat. When the surface has whitened, add the onion and sauté. Once the onions have become tender and slightly colored, add the hijiki seaweed and maitake mushrooms. Stir together while cooking.
3. Add the dashi, sugar, soy sauce, and mirin into Step 2 and let it simmer while still on high heat. When the liquid has simmered down, continue cooking it while stirring and being careful not to let it burn. Once the liquid has evaporated, it's done.

Story Behind this Recipe

At first I was just planning to make this with maitake and pork belly, but then I thought that adding onions would increase the richness of the dish, so I tried it out. It became a side dish with just the right amount of addicting sweetness.