Hijiki- Japanese seaweed dish

Name: Hijiki- Japanese seaweed dish
Total time: 2400 s
Cuisine: American
Ingredients: 1 cup dry hijiki seaweed (available at Asian market or online); 1/2 konnyaku (can use the whole piece); 1/2 medium size carrot; 1/2-1 lotus roots; 2-3 sataumaage (fried Japanese fish cake) or age(fried tofu); 4 tablespoons soy sauce

Bo okaasan @cook_21430841

Another one for Bo, my son. He wanted know how to make this Japanese staple side dish. Could be made as vegan if fried fish cake (satsumaage) is skipped or fried tofu is used instead. All vegetable is optional but add nice variation of texture.

Bo okaasan @cook_21430841

Saved

Ingredients

40 minutes

1 cupdry hijiki seaweed (available at Asian market or online)
1/2konnyaku (can use the whole piece)
1/2medium size carrot
1/2-1lotus roots
2-3sataumaage (fried Japanese fish cake) or age(fried tofu)
4 tablespoonssoy sauce

Saved

Steps

40 minutes

1

Soak hijiki in 2-3 times water. After 15 minutes, pick them by hand or a tong or a strainer to a strainer with paper towel. (there may be some sand or small rocks mixed in so don’t dump in another ball). Keep the soaking water to use it for cooking water. This water has a lot of hijiki umami.
2

Chop carrot, lotus roots, kinnyaku, satsumaage in the same small size.
3

Put a spoonful of vegetable oil and start frying chopped carrots and lotus roots. After 5 minutes, add konnyaku and sataumaage and cook another 5 minutes. Then add hijiki and cook for 5 minutes. See age(fried tofu) picture- found at Asian market.
4

Add the saves hijiki soaking water 3 cups and add soy sauce and cook for 15-20 minutes at low heat Taste it and add more soy sauce if preferred.