• Miwa

Nutritious Hijiki seaweed seasoned with sweetened soysauce

最終更新: 6月1日

Do you know this black thing in the picture?? haha

This may not be familiar with some of you.


This is called HIJIKI which is one of popular seaweed in Japan.

I always have this dried Hijiki seaweed in my pantry since they are packed with fiber, calcium and iron. I believe so as many family in Japan.


It has a little bit of seaweedy smell but with my recipe you won’t taste that at all.




More over , they are perfect for meal prep. I always make batch and mix with sushi rice, top on the cold noodle,put it on the salad and lots more mix and matches usage for this dish!


My kids love this dish together with onsen egg, so why not try this nutritious ingredients for your kids??




PS; My English is really not that good, so if you have any question following my recipe, feel free to ask me any through my Instagram!!







Mixing with sushi rice!↓

















<Yield> 3-4 servings


<Prep time> 5mins( doesn't including soaking time)


<Cook time> 10mins


<Ingredients>

Dried Hijiki seaweed 30g

・½ carrot

・1 piece of thin fried tofu



Seasonings

3 tbsp of soy sauce

1 tbsp of mirin

1 ½ cup of dashi stock

1 ½ tbsp of sugar


<Optional toppings>

shiitake mushroom

edamame

boiled soybeans


<Directions>


1: Soak dried hijiki seaweed minimum 30mins. Overnight if possible. Remove the excess oil of thin fried tofu by pouring boiling water. Then squeeze and pat to dry.











































2: Julian the carrot thinly. Slice the thin fried tofu about the same size as carrot.Drain the water of hijiki seaweed. Mix seasonings listed above.


























3:In a pan, add 2 tbsp of vegetable oil. Stir fry the hijiki seaweed over the medium heat for about 5 mins. Add carrot and thin fried tofu and stir fry them for another 2-3mins. Add seasonings and cook it over high heat until most of the liquid is evaporated.

Ready to be enjoyed!


not much liquid are left↓













<Miwa's tips>

・The longer the hijiki soaked in a water, lesser the smell will be. Texture will be softer as well.

・Thin fried tofu is usually coated with degraded oil, it’s very important to remove it before you season them. The hot water needs to be boiling hot.

・You want to cook away all the liquid otherwise the taste will be a bit brand.


<How to make dashi stock with dashi tea bag?>

・I used dashi pack for making dashi stock. Let me introduce how to make dashi stock using dashi bag. You can always use dashi powder but the taste is a lot better with the bag.


1: Put 800cc of water and 1 dashi bag in a pot, once it brings to a boil, lower the heat to medium and cook it for another 3-4 mins.

2: Off the heat and remove the dashi bag. Ready to be enjoyed!














<Storage time>

Store it in a air-tight container in the fridge for 5days.

Store it in a freezer for up to 3weeks.



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