Hijiki no Nimono (Simmered Hijiki Seaweed)

🧂 Ingredients

• 30 g Dried hijiki seaweed(Rinse thoroughly before rehydrating.)
• 1 Aburaage (fried tofu pouch)(Rinse briefly under hot water to remove excess oil, then thinly slice.)
• 1/2 medium Carrot(Peel and julienne (cut into thin matchsticks).)
• 200 ml Dashi stock(Can be made from dashi powder or granules dissolved in water.)
• 2 tbsp Soy sauce(Use Japanese soy sauce for best flavor.)
• 2 tbsp Mirin (sweet rice wine)
• 1 tbsp Granulated sugar
• 1 tsp Neutral cooking oil(Optional, for sautéing if desired, though often skipped.)

👨‍🍳 Instructions

1. 1

   Rehydrate the hijiki: Place the dried hijiki in a bowl and cover generously with cold water. Let it soak for about 20 minutes, or until softened and expanded. Drain thoroughly in a fine-mesh sieve, rinsing briefly to remove any grit. Squeeze out excess water.

   ⏱️ 20 minutes
2. 2

   Prepare the vegetables and aburaage: While the hijiki rehydrates, peel and julienne the carrot. Rinse the aburaage under hot water to remove excess oil, then pat dry and thinly slice into strips. If using, prepare your dashi stock.

   ⏱️ 5 minutes
3. 3

   Combine and simmer: In a medium saucepan or pot, combine the rehydrated hijiki, sliced aburaage, julienned carrot, dashi stock, soy sauce, mirin, and sugar. Stir to combine.

4. 4

   Cook until tender and liquid is absorbed: Bring the mixture to a gentle simmer over medium heat. Once simmering, reduce the heat to low, cover partially, and cook for about 15-20 minutes. Stir occasionally. The hijiki should be tender, and most of the liquid should be absorbed, leaving a glossy glaze.

   ⏱️ 15-20 minutes
5. 5

   Cool and serve: Remove from heat and let the hijiki no nimono cool slightly. It can be served warm, at room temperature, or chilled. The flavors meld and deepen as it cools.

💡 Pro Tips

• ✓Hijiki seaweed expands significantly when rehydrated, so start with a small amount.
• ✓This dish is incredibly nutritious, particularly rich in iron and calcium.
• ✓Hijiki no Nimono is a staple in Japanese bento boxes and a common side dish in home cooking.

🔄 Variations

• Add cooked soybeans or edamame for extra protein and texture.
• Incorporate other vegetables like thinly sliced shiitake mushrooms, lotus root (renkon), or burdock root (gobo).

🥗 Nutrition

Per serving