Metric:
100gr Dried Hijiki
1 Carrot
1 Slab Konnyaku
2 rectangle or 4 squares Aburaage
30ml Oil
120ml Soy Sauce
60gr Sugar
30ml Sake
30ml Mirin
TRADITIONAL JAPANESE RECIPE: Hijiki No Nimono is another home-cooking Japanese dish for everyday meals. Easy to make and it only takes 10 minutes to cut all the vegetables. This dish is often found inside bento boxes around Japan... why? Because Hijiki No Nimono is one of the healthiest dishes in Japanese cuisine.
This dish is often translated as Hijiki Salad, but the Japanese name for this dish is Hijiki No Nimono (ひじきの煮物) which literally translates to “simmered hijiki”. I suppose “hijiki salad” is a more marketable name.
Hijiki is a type of seaweed and is very nutritious. It is full of nutrients like fiber, vitamins and minerals, especially having a lot of iron. If you are concerned about healthy eating, Hijiki may be the super vegetable (from the ocean) you are looking for.
It has a considerable good level of arsenic, but it is typically not a problem in Japan as the portions are very very small. Don’t eat excessively.
Hijiki No Nimono is a cooked dish that is normally served at room temperature. This is partly because Japanese meals are usually served with many small bowls of sides called kobachi (小鉢 literally “small bowl”) and Hijiki No Nimono needs time to rest to taste its best.
If you serve this hot out of the pan it’s going to taste bland, but leave it in the fridge overnight and you’ll be treated to a mouthful of earthy, briny, nutty flavors.
While most people think of adding sugar to a dish to make it sweet, in Japanese cuisine, sugar is used as an ingredient to balance salt, which is how Japanese dishes get their mellow taste.
Skill Level:  |
Time: 30 Minutes |
Price:  |
Serves: 4 People |
Ingredients:
| Conversions |
Directions:
01 - Rehydrate Dried Hijiki in some water for about 30 minutes.
02 - Cut Carrot, Konnyaku, and Aburaage into thin 5cm / 2in long strips.
03 - Drain the Hijiki as much as you can.
04 - In a frying pan heat the Oil, and stir fry Hijiki, Carrot, Konnyaku, and Aburaage together for about 5 minutes.
05 - Add all the other ingredients and cook at medium heat for 10 minute covered, and cook further for 10 extra minutes uncovered until the liquid is ( nearly all ) evaporated. Serve.
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