Braised Hijiki Seaweed with Maple Syrup and Bacon

Braised Hijiki Seaweed with Maple Syrup and Bacon

Braised hijiki with bacon is a regular side dish that my boyfriend loves. Maple syrup gives a hint of deep sweetness to the dish. You can eat it as is or add to other dishes such as rice bowl, flavoured rice, omelet and salad.

Ingredients: about 8 servings

Hijiki packed in water
150 g
3 slices (50 g)
50 g
Dried shiitake mushrooms
┌Dashi stock and shiitake soaking liquid
50 ml
│Soy sauce
1 tablespoon
1 tablespoon
1 tablespoon
└Maple syrup
1 tablespoon
Vegetable oil
2 teaspoons


1. This is a souvenir from Canada. I like its clean sweetness and use it as a condiment.
2. Drain the hijiki. Cut the bacon into 1 cm pieces. Julienne the carrot and shiitake mushrooms (after rehydrating). Reserve the soaking liquid.
3. Heat vegetable oil in a saucepan and fry the step 2 ingredients quickly. Add the A ingredients and fry until the excess moisture has evaporated over medium heat. It's done.
4. Serving suggestion 1: eat with white rice.
5. Serving suggestion 2: serve over rice and garnish with julienned shiso leaves.
6. Serving suggestion 3: mix into the rice and serve with chopped spring onions.
7. Serving suggestion 4: roll into an omelet.
8. Serving suggestion 5: toss in a salad.
9. Serving suggestion 6: top on sliced tomatoes or halved cherry tomatoes. Sprinkle with white sesame seeds.
10. Serving suggestion 7: top on natto and sprinkle with chopped spring onions.

Story Behind this Recipe

This dish has light seasonings and you can eat a lot as-is. My boyfriend doesn't like strong seasonings, so I used maple syrup for a subtle sweetness. He loves this dish because he loves bacon.