Hijiki no Nimono (Braised Hijiki Seaweed)羊栖菜煮 (日式滷羊栖菜)
Hijiki no Nimono is a classic Japanese side dish made from rehydrated hijiki seaweed simmered with various vegetables like carrots and fried tofu (aburaage) in a savory-sweet dashi-based sauce. It's a healthy and flavorful addition to any Japanese meal.
01Ingredients
- 20g dried hijiki seaweed
- 2 pieces (about 40g) aburaage (fried tofu pouches)
- 1/2 medium (about 80g) carrot
- 100g konnyaku (optional)
- 200ml dashi stock
- 2 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp sake
- 1 tbsp sugar
- 1 tsp sesame oil
Nutrition (per serving)98kcal
- Protein5.2g
- Carbs8.1g
- Fat4.8g
Fiber 1.8 gSodium 512 mg
02Steps
- Soak dried hijiki seaweed in water for 15-20 minutes until rehydrated. Drain well and cut into 2-inch pieces if long.
- Pour hot water over aburaage to remove excess oil. Squeeze out water and cut into thin strips.
- Peel carrot and cut into thin matchsticks. Cut konnyaku into thin strips or small rectangles.
- Heat sesame oil in a pot or deep pan over medium heat. Add rehydrated hijiki, carrot, and konnyaku. Sauté for 3-5 minutes until fragrant.
- Add aburaage, dashi stock, soy sauce, mirin, sake, and sugar to the pot. Stir gently to combine.
- Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 15-20 minutes, or until most of the liquid has been absorbed and the hijiki is tender.
- Remove from heat and serve warm or at room temperature. Hijiki no Nimono can be stored in the refrigerator for a few days.
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