Stir-fried and Braised Hijiki Seaweed and Soy Beans

Name: Stir-fried and Braised Hijiki Seaweed and Soy Beans
Yield: 4 servings
Cuisine: American
Ingredients: 20 grams Dried hijiki seaweed; 120 grams Soy beans in brine; 1/4 Carrot; 5 Green beans (frozen); 1 tbsp Sugar; 1 tbsp Mirin; 2 tbsp Soy sauce; 200 ml Japanese dashi stock

cookpad.japan @cookpad_jp

First I tried to recreate something similar I had as a school lunch.
Since then, this has been our favourite side dish.

Try your favourite ingredients.
(Like abura-age deep fried tofu, chopped chicken or konnyaku)
After cooking leave it to cool in the sauce pan and the flavour will settle and become much tastier. For 4 servings. Recipe by Nacchi sencho

First I tried to recreate something similar I had as a school lunch.
Since then, this has been our favourite side dish.

cookpad.japan @cookpad_jp

First I tried to recreate something similar I had as a school lunch.
Since then, this has been our favourite side dish.

Saved

Ingredients

4 servings

20 gramsDried hijiki seaweed
120 gramsSoy beans in brine
1/4Carrot
5Green beans (frozen)
For the seasoning:
1 tbspSugar
1 tbspMirin
2 tbspSoy sauce
200 mlJapanese dashi stock

Saved

Steps

1

Rehydrate the hijiki in plenty of water for about 15 minutes. Drain in a sieve.
2

Julienne the carrot and cut the green beans into 3 cm lengths. I use soy beans in brine or steamed soy beans.
3

Heat some oil (not included in the ingredients list) in a sauce pan and fry the carrot and hijiki seaweed. After giving it a good stir add sugar and mirin.
4

After sugar and mirin have dissolved stir in the soy beans and dashi stock.
5

Cover and simmer over a low to medium heat for 5 minutes. (If you're worried it might boil over you don't have to cover with a lid).
6

After simmering, add the soy sauce and green beans.
7

Turn up the heat to high and reduce the cooking liquid until almost gone. If the soy bean's skin comes off, go ahead and remove from the pot.
8

Transfer onto a serving dish.