Hijiki no Nimono

Name: Hijiki no Nimono
Total time: 40 min
Yield: 4 servings
Ingredients: 1 oz dried hijiki; 4 cups cold water; 1 carrot; 1 sheet abura-age; 2 tsp toasted sesame oil; 1 ¼ cups water; 4 Tbs soy sauce; 2 Tbs sugar; 2 Tbs mirin

👥 4 servings

⏱️ 40 minutes

🗣️ English (detected)

category: Vegetables & Sides

counters: Japanese Home Cooking

aka: ひじきの煮物, hijiki no nimono, hijiki nimono, ヒジキの煮物, 五目ひじき, gomoku hijiki, simmered hijiki, hijiki seaweed side

pairs-with: gohan, chikuzenni

slack: forgiving — three or four days in the fridge and two or three in summer, and the abura-age is what turns first

step: simmer 15 min, until a film is left

#japanese #hijiki #seaweed #abura-age #make ahead #side #vegetarian

From: John Chen's Tabular Recipes

🥘 Ingredients

dried hijiki 1 oz
cold water 4 cups
carrot 1
abura-age 1 sheet
toasted sesame oil 2 tsp
water 1 ¼ cups
soy sauce 4 Tbs
sugar 2 Tbs
mirin 2 Tbs

🍳 Cookware

saucepan

1

Soak dried hijiki in cold water 20 min , until it has swollen to about eight times its dry volume, then drain it and rinse it in fresh water.
2

Fry @&( timer with carrot and abura-age in toasted sesame oil in a saucepan 3 min , until the hijiki smells toasted rather than of the sea.
3

Pour water , soy sauce , sugar and mirin over @&( timer and 15 min uncovered, until only a film of liquid is left in the bottom and the carrot has gone soft.

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