33min 4 ppl
Hijiki no Nimono
33 minutes
4 people
Medium31–60 min or 7–12 steps
33 min · 6 steps
Medium: 31–60 min or 7–12 steps
90 kcalper person
Protein 4g
Carbs 12g
Fats 3g
About this dish
Dried hijiki seaweed simmered with carrot and fried tofu puffs in a sweet soy dashi until the liquid reduces to a light glaze. An everyday side dish built for the rice cooker's neighbouring burner.
Allergy Info
Gluten, Soya
Diet Info
Vegan
Ingredients
Fresh Produce
- Carrotjulienned1
Plant Proteins
- Fried tofu puffscut into thin strips100 g
Tins & Jars
- Kombu dashi200 ml
Dried Goods
- Dried hijiki seaweed30 g
- Caster sugar10 g
Oils & Condiments
- Soy sauce30 ml
- Mirin20 ml
- Vegetable Oil10 ml
Utensils
- Chopping board
- Sharp knife
- Saucepan
Method
1
Soak the dried hijiki in plenty of cold water for 20 minutes until softened, then drain and rinse well.
Approx. 4 minutes
2
Julienne the carrot and cut the fried tofu puffs into thin strips.
Approx. 6 minutes
3
Heat the vegetable oil in a saucepan over medium heat and stir-fry the hijiki and carrot for 3 minutes.
Approx. 3 minutes
4
Add the fried tofu puffs, kombu dashi, soy sauce, mirin and caster sugar to the pan.
Approx. 2 minutes
5
Simmer uncovered for 15 minutes, stirring occasionally, until most of the liquid has been absorbed.
Approx. 15 minutes
6
Remove from the heat and leave to cool slightly before serving at room temperature or chilled.
Approx. 3 minutes
