Simmered Hijiki Seaweed
Ingredients
- 30 g dried hijiki seaweed
- 50 g carrot 1/3 of a piece
- 15 g thin fried tofu 1/2of a piece
- 25 g satsuma-age 3 small pieces
- 10 pods of green soybeans
- 15 g vegetable oil
【A】
- 150 ml broth
- 15 ml sake
- 45 ml soy sauce
- 42 g sugar
- 1 g solt
Instructions
【Ingredient Preparation】
- Place the dried hijiki in a colander and rinse lightly, then drain. In a large bowl, add 500ml of water and soak the hijiki for about 30 minutes. It will expand to about seven times its original size. Drain the water using a colander.
- Peel the carrot and cut it into 3 cm long, julienne pieces.
- Cut the satsuma-age into 1 cm thin strips.
- Place the thin fried tofu in a colander and pour hot water over it to remove excess oil. Then cut it into 3 cm long thin strips.
- Remove green soybeans from their pods.
【Cooking Steps】
- Heat vegetable oil in a pot. Add the carrot, hijiki, thin fried tofu, and satsuma-age in that order, and stir-fry until everything is lightly cooked.
- Add 「A」 and simmer over medium heat.
- Once the cooking liquid has evaporated, add green soybeans and stir-fry.
- Stir-fry for about 1 minute until the green soybeans is cooked through, and it's done.
Notes
dried hijiki
dried hijiki
dried hijiki before soaking in water
- If hijiki is not soaked in water for the recommended time, it will have a poor taste.
- It tastes better after it has cooled down, as the flavors will have had time to meld.
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