ReceptnaptárHijiki no nimono (simmered hijiki seaweed with soya beans and carrot)
Hijiki no nimono (ひじきの煮物) is the ancient, mineral-rich seaweed side dish of Japanese home cooking: hijiki gives dark, tiny strands, while the soybeans and carrot add colour, texture and protein. A permanent fixture of Japanese bento boxes and everyday tables.
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Ingredients
Method
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- Soak the hijiki in lukewarm water for 20–30 minutes until it swells; rinse well and drain.
- Heat the sesame oil in a pan over medium heat and stir-fry the hijiki and carrot for 2–3 minutes.
- Add the aburaage (if using) and the soybeans.
- Pour in the dashi, add the soy sauce, mirin and sugar and bring to the boil.
- Simmer uncovered over low heat for 15–20 minutes until the liquid has almost evaporated.
- Sprinkle with sesame seeds and serve warm or cold, with rice.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Rinse the hijiki well after soaking.
- Eat hijiki in moderation: its arsenic content is high (so some countries issue warnings); small, occasional portions are harmless.
- It tastes best simmered slightly sweet.
- Keeps in the fridge for 4 days.
Frequently asked questions
Where can I buy hijiki?
In Asian shops, dried.
With other seaweed?
Arame is similar and less chewy.
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