Hijiki no Nimono

Name: Hijiki no Nimono
Yield: 3 servings
Cuisine: Japanese
Ingredients: 20g dried hijiki seaweed, soaked; 1/2 carrot, cut into thin strips; 1 sheet aburaage (fried tofu), sliced; Cooked soybeans or edamame; 200ml dashi; 2 tbsp soy sauce, 2 tbsp mirin and 1 tbsp sugar; 1 tbsp oil

ひじきの煮物/hee-JEE-kee noh NEE-moh-noh/

Also known as: Hijiki Nimono, Simmered Hijiki Seaweed, Japanese Hijiki Salad

About this dish

Black hijiki seaweed simmered with carrot, fried tofu, soybeans and konnyaku in a sweet soy and dashi broth.

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Ingredients

🌊20g dried hijiki seaweed, soaked

🥕1/2 carrot, cut into thin strips

🧈1 sheet aburaage (fried tofu), sliced

🫘Cooked soybeans or edamame

🍲200ml dashi

🫙2 tbsp soy sauce, 2 tbsp mirin and 1 tbsp sugar

🛢️1 tbsp oil

Method

Serves 3

Rinse and drain the soaked hijiki.

Stir-fry the hijiki and carrot in oil for 2 minutes.

Add the fried tofu and soybeans.

Pour in the dashi, sugar, mirin and soy sauce.

Simmer until the liquid has nearly gone, then serve warm or cold.

✓ What Makes it Authentic

Hijiki no nimono is a traditional Japanese home-style side dish, often made in a large batch and packed in bento boxes.

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