Simmered Hijiki
Ingredients
- 1 pcCarrot (finely julienned)
- 100 gfirm tofu (in small matchsticks)
- 50 gedamame (shelled)
- 1 tbspSesame oil
- 200 mldashi stock
- 2 tbspsoy sauce
- 1 tbspmirin
- 1 tbspWhite sugar
- 25 gDried Hijiki seaweed (dried)
- 1 pcAburaage (fried tofu) (blanched and sliced into strips)
Method
Tender dark seaweed strands contrasting with bright orange carrots. Everything is glazed in a shiny umami sauce with hints of sesame and soy.
- 1
Soak the hijiki seaweed in a large bowl of cold water for 20 minutes. They will swell and double in volume. Then rinse them thoroughly and drain.
- 2
Cut the carrot into fine julienne. Cut the firm tofu into small sticks. Pour boiling water over the aburaage to remove excess oil, then cut it into thin strips the same size as the carrots.
- 3
Heat the sesame oil in a skillet. When it just starts to smoke, add the hijiki seaweed, carrots, tofu, and aburaage. Sauté for 2 minutes so the flavors meld.
- 4
Pour in the dashi broth, soy sauce, mirin, and sugar. Add the edamame. Bring to a boil then lower the heat. Let it simmer gently.
- 5
Continue cooking until almost no liquid remains at the bottom of the skillet. The ingredients should be shiny and well coated by the reduced juice.
Frequently asked questions
How do you get this dish right?
- Don't throw away the hijiki soaking water immediately; it can be used to adjust the liquid level if the reduction goes too fast.
- The dish is even better the next day when the flavors have had time to penetrate the seaweed.
- The sauce should coat the spoon: if it's too thin, increase the heat at the end of cooking.
How long does this dish keep?
Keeps for 4 to 5 days in the refrigerator in an airtight container.
