Simple and Easy Simmered Hijiki Seaweed

Name: Simple and Easy Simmered Hijiki Seaweed
Total time: 2700 s
Yield: 4 servings
Cuisine: American
Ingredients: 20 g Hijiki seaweed (dried); 2/3 Carrot; 2 Chikuwa; 2 tbsp ●Soy sauce; 2 tbsp ●Sugar; 2 tbsp ●Mirin; 200 ml ●Water; 1 tbsp Vegetable oil

cookpad.japan @cookpad_jp

I adapted the traditional simmered hijiki dish I learned from my mother, and made it easier to remember. I wanted to use ingredients which I had on hand, so I used chikuwa instead of aburaage. It looked cute and was pretty tasty.

The ingredients ratio is easy to remember!
Using chikuwa instead of aburaage eliminates the need to degrease the aburaage and makes the recipe a bit healthier (of course, it's alright to use aburaage as well. In that case, pour boiling water over it to degrease.)

(Recipe by Kagocha-)

cookpad.japan @cookpad_jp

(Recipe by Kagocha-)

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Ingredients

45 mins

4 servings

20 gHijiki seaweed (dried)
2/3Carrot
2Chikuwa
2 tbsp●Soy sauce
2 tbsp●Sugar
2 tbsp●Mirin
200 ml●Water
1 tbspVegetable oil

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Steps

45 mins

1

Soak the hijiki seaweed in plenty of warm water to rehydrate for about 20 minutes. Rinse briefly, and drain. Cut the carrots into slightly wide strips, and cut the chikuwa into small round slices.
2

Heat oil in a pan over medium heat, add the hijiki seaweed and the carrots, then stir-fry for 2-3 minutes.
3

Add the chikuwa and ● ingredients. Cover with a lid, and continue cooking over medium heat for about 20 minutes. Continue simmering until most of the liquid is gone.