About the Recipe
Calcium, magnesium, iron, fibre - you want some, don't you? Then eat some hijiki! I've been living in the UK for nearly 30 years and I often wonder why the Brits, surrounded by the sea, don't eat more seaweed - they should and so should you! (Forgive me for sounding preachy.) Anyway, this recipe preserves all the goodness in hijiki seaweed and it's ready in minutes - enjoy with a bowl of rice and perhaps some miso soup.
Ingredients
1 packet of hijiki seaweed (15g)
1/2 abura-age (fried thin tofu) sheet
25g carrot
200ml japanese dashi stock
1 tbsp sugar
2 tbsp soy sauce
1 tbsp mirin
1 tsp veg oil
3 mangetoutes for garnishing (optional)
Preparation
soak the hijiki in water for 20 mins, then discard the water and rinse the hijiki
blanch the mangetoute in boiling water for 1 min
shred the mangetoute, carrot & abura-age finely
heat the oil in a saucepan and stir-fry the hijiki, abura-age & carrot for 30 secs
add the dashi stock, sugar, soy sauce & mirin and bring to the boil
simmer over a medium heat with the lid on for 10 mins and another 5-8 mins with the lid off until almost all the liquid has evaporated
your simmered hijiki is now ready to serve. garnish each serving with a few shreed of mangetoute