Recipes - Japanese

Hijiki no Nimono (Hijiki Seaweed Salad)
Hijiki-no-Nimono seaweed salad


Typically served as a side dish, hijiki is rich in fibre and minerals such as calcium iron and magnesium. Despite its benefits, it should be eaten in moderation as it contains inorganic arsenic which is higher than other types of seaweed. Hijiki no nimono can be prepared in advance and refrigerated to allow flavours to develop.
Cooking Time: 15mins - 30mins
Serves:2
Total time: 30mins - 60mins
Course: Side
Cook Method: Pan-Fry
Cuisine: Japanese









Ingredients:

50g dried hijiki
100g konnyaku
½ medium carrot
1 rectangle or 2 squares of aburaage (thin deep fried tofu)
⅓ cup shelled edamame
1 tbsp oil
4 tbsp soy sauce
2 tbsp sugar
1 tbsp sake
1 tbsp mirin




Steps:
  1. Soak dried hijiki in water for about 30 mins. Slice carrot, konnyaku, and aburaage into thin, long strips of 3cm in length.
  2. Strain hijiki and drain as much water as you can.
  3. In a frying pan, heat the oil and stir-fry hijiki, carrot, konnyaku, and aburaage for about 5 mins. Add seasoning and put the frying pan’s lid on. Cook over medium heat for another 10 mins. Add the edamame and cook further for 5-10 mins uncovered until the liquid is almost all evaporated. Serve warm or even cool. Store leftover in an airtight container and keep refrigerated for up to a week.

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Hijiki no Nimono (Hijiki Seaweed Salad)

Hijiki no Nimono (Hijiki Seaweed Salad)

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Typically served as a side dish, hijiki is rich in fibre and minerals such as calcium iron and magnesium. Despite its benefits, it should be eaten in moderation as it contains inorganic arsenic which is higher than other types of seaweed. Hijiki no nimono can be prepared in advance and refrigerated to allow flavours to develop.

Cooking Time: 15mins - 30mins
Serves: 2
Total time: 30mins - 60mins
Course: Side
Cook Method: Pan-Fry
Cuisine: Japanese
Ingredients

50g dried hijiki
100g konnyaku
½ medium carrot
1 rectangle or 2 squares of aburaage (thin deep fried tofu)
⅓ cup shelled edamame
1 tbsp oil
4 tbsp soy sauce
2 tbsp sugar
1 tbsp sake
1 tbsp mirin

Instructions
  1. Soak dried hijiki in water for about 30 mins. Slice carrot, konnyaku, and aburaage into thin, long strips of 3cm in length.
  2. Strain hijiki and drain as much water as you can.
  3. In a frying pan, heat the oil and stir-fry hijiki, carrot, konnyaku, and aburaage for about 5 mins. Add seasoning and put the frying pan’s lid on. Cook over medium heat for another 10 mins. Add the edamame and cook further for 5-10 mins uncovered until the liquid is almost all evaporated. Serve warm or even cool. Store leftover in an airtight container and keep refrigerated for up to a week.

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