Frozen Hijiki for Bento and Side Dishes
I love hijiki, but it tends to get leftover. I am often asked by friends how to make hijiki rice... but its so easy that there isn't much of a recipe.
Add French beans or chikuwa for color and add sesame seeds if you like. I omitted the step of rinsing the hijiki and aburaage in hot water. Recipe by SYNDY
Frozen Hijiki for Bento and Side Dishes
I love hijiki, but it tends to get leftover. I am often asked by friends how to make hijiki rice... but its so easy that there isn't much of a recipe.
Add French beans or chikuwa for color and add sesame seeds if you like. I omitted the step of rinsing the hijiki and aburaage in hot water. Recipe by SYNDY
Cooking Instructions
- 1
Wash the hijiki a little and soak in water following the instructions on the packet. Blanch briefly to remove the odor if you prefer.
- 2
Julienne the carrots thinly, cut the aburaage into half and slice thinly.
- 3
Fry the hijiki seaweed in a frying pan with some oil.
Add the carrots and aburaage and fry a little, then add the dashi stock and seasoning. - 4
Simmer until the liquid has mostly evaporated
- 5
You could serve it as a side dish.
- 6
Once it has cooked, you could portion into silicone cups and freeze them to pack in your bento the next day.
- 7
Add to beaten eggs to make tamagoyaki.
- 8
Use one cup of the frozen hijiki to make the egg rolls. The hijiki is already seasoned so you don't need to season the beaten eggs.
- 9
Mix the hijiki into rice.
- 10
Use 2 cups of the frozen hijiki for hijiki rice. Add 1 pack of bonito flakes for flavor. Add salt if needed.
- 11
Mix into rice to make inari sushi.
- 12
Mix 2 cups of frozen hijiki to sushi rice and fill the seasoned aburaage.
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