This is a basic simmered hijiki recipe that can be frozen and is perfect for bento box side dishes. It's a classic dish made with three ingredients: hijiki seaweed, fried tofu, and carrots. By rehydrating the hijiki until plump and stir-frying it with carrots, we can reduce the dried seaweed smell and enhance the umami. The simmering time is also key.
Ingredients
Main Ingredients (2 servings)
- Dried Hijiki Seaweed 20g
- Carrot 1/3
- Fried Tofu (Aburaage) 1 small piece
Seasonings
- Vegetable Oil 1 tsp
- [A] Dashi Stock 150ml
- [A] Soy Sauce 2 tbsp
- [A] Sugar 1 1/2 tbsp
- [A] Mirin (Sweet Rice Wine) 1 tbsp
Steps
- Wash Dried Hijiki Seaweed 20g and rehydrate in plenty of water.
- Peel Carrot 1/3 and cut into thick julienne strips about 4-5cm long.
- Cut Fried Tofu (Aburaage) 1 small piece into thin strips.
- Heat Vegetable Oil 1 tsp in a frying pan over medium-low heat.
- Add carrots and stir-fry briefly.
- Once the carrots are coated with oil, add the drained hijiki. THIS IS THE KEY! Stir-frying the hijiki removes its characteristic dried seaweed smell.
- After stir-frying for about 1 minute, add the fried tofu and mix everything together.
- Add all of the [A] seasoning mixture: Dashi Stock 150ml, Soy Sauce 2 tbsp, Sugar 1 1/2 tbsp, and Mirin (Sweet Rice Wine) 1 tbsp.
- Dissolve the seasonings and mix well.
- Once it comes to a boil, reduce the heat slightly and maintain a gentle simmering boil.
- Simmer for 5-7 minutes, stirring occasionally with chopsticks.
- Simmer until a thin layer of liquid remains at the bottom of the pot, then turn off the heat.
- Serve in a dish. Done!
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