Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, hijiki seaweed & soy bean simmer. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Hijiki Seaweed Salad (Hijiki No Nimono) ひじきの煮物. A classic Japanese side dish, Hijiki Seaweed Salad features a type of wild seaweed that is highly nutritious. You can also freeze it but make sure that the liquid in the salad is drained before freezing as it will make the salad soggy when defrosted.
Hijiki Seaweed & Soy Bean Simmer is one of the most favored of current trending meals in the world. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. They’re nice and they look fantastic. Hijiki Seaweed & Soy Bean Simmer is something that I’ve loved my entire life.
To get started with this recipe, we have to first prepare a few ingredients. You can cook hijiki seaweed & soy bean simmer using 12 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Hijiki Seaweed & Soy Bean Simmer:
- Make ready 133 ml Dried soybeans
- Make ready 3 tbsp Hijiki (dried)
- Take 4 to 5 cm Carrot (medium)
- Take 2 Shiitake mushrooms
- Make ready 1 slice Aburaage
- Make ready 1 tbsp Sesame oil
- Make ready 2 tbsp Sake
- Get 2 tbsp Sugar
- Get 1 tsp Dashi stock granules
- Make ready 150 ml Water
- Take 2 tbsp Soy sauce
- Prepare 1 tbsp Mirin
Hijiki (ヒジキ, 鹿尾菜 or 羊栖菜, hijiki) (Sargassum fusiforme, syn. Hizikia fusiformis) is a brown sea vegetable growing wild on rocky coastlines around Japan, Korea, and China. Hijiki has been a part of the Japanese diet for centuries. Amazon's Choice recommends highly rated and well-priced products.
Instructions to make Hijiki Seaweed & Soy Bean Simmer:
- Soak the soybeans. Fill a bowl with water and gently add the soybeans, stirring twice. Cover with lid and let it sit in room temperature overnight.
- The skins of the soybeans will also expand without breaking. Transfer the beans with the soaking water to a pot and boil on medium heat. Once it boils, reduce the heat to low and simmer for 15-20 minutes, until slightly tender. While simmering the beans, soak the hijiki seaweed in water until softened.
- Scrub the carrot and cut into 1 cm cubes. Cut the shiitake mushrooms including the stalk (chop off the tough ends) into 1 cm cubes, pour hot water over the aburaage and cut into thirds. Separate the layers of the aburaage and julienne.
- Stir-fry the carrot, shiitake mushrooms and aburaage in sesame oil. When thoroughly incorporated, add the well-drained hijiki and stir-fry.
- Next, add the drained soy beans and briskly toss the ingredients. Add sake, sugar, dashi, and water. Bring to a boil, then cover and simmer on low heat for about 10 minutes.
- Remove the lid and drizzle in the soy sauce and mirin. Cover again and simmer for about 10 more minutes.
- Remove the lid, raise the heat, and stir with chopsticks until the liquid has evaporated enough to your liking.
Hijiki and Wakame are my favorite types of seaweed. Seaweed is a traditional Asian food that has many health benefits. It is high in dietary fiber and essential minerals such as calcium. Hijiki is a healthy seaweed especially popular in Japanese cuisine. The versatile ingredient can be used in many different dishes, and also contains a large number of vitamins, minerals.
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