Simple and Easy Simmered Hijiki Seaweed

I didn't want to waste konbu seaweed after making soup stock. I made this dish to save money, and also for my health and beauty .Please keep the ratio of the flavouring ingredients according to the following. Mirin : Sake : Soy sauce = 1 : 1 : 1. You can add sugar if you like. In that case, please do so before adding mirin. Recipe by Maa

Looking for a traditional Japanese cuisine?Hijiki is a healthy and nutritious seaweed I use almost every week.I usually make a pot full of this simmered hijiki and store in the fridge for a couple of days.

I made an arrangement to Potato and Konnyaku Stewed in Gochujang (Korean hot pepper paste). ( Recipe ID : 877095 ) I wanted to eat hijiki seaweed a little bit differently because I always eat it with a sweet and salty taste, so I made it spicy.Make sure to keep an eye on the pot as it simmered in Step 4 so that it doesn't burn.You can use satsuma-age deep fried fishcake or chikuwa fishpaste sticks instead of the deep fried tofu. For 2 to 3 servings. Recipe by annnnn

I attempted to recreate the flavor of my mother's hijiki soybean simmer. Instead of vegetable oil, I used sesame oil for stir frying for a touch.You can use pre-boiled soybeans, but note that the beans will slightly crumble. I used fresh shiitake but dried shiitake adds more flavor to the dish. Substitute the soaking liquid from the shiitake mushrooms for part of the water for a boost of umami. Try lotus root or konnyaku if you're looking for more vegetables to add in. You can also freeze the leftovers, by separating into individual servings. Recipe by Mu-noshippo.

These are the notes I took when I cooked this deliciously.Cooking the hijiki and the vegetables on low heat draws out the moisture, so cook on high heat. Recipe by Tsuiterusatochan

Rice toppings made with shiso and hijiki are delicious, which means that simmering those ingredients together must also make a flavorful treat!-The aburaage soaks up the flavor quickly, and it also falls apart easily, so add it at the end.-Adjust the cooking time by checking the tenderness of the carrot.-Add the yukari at the end. If you add it at the beginning, the wonderful smell will disappear.If you prefer a mild shiso flavor, add it at the beginning. Recipe by Kojima ponsuke

The filling of a sandwich I had at a café was a ginger flavored hijiki seaweed and soy bean stir fry. I loved it so much that I adapted the recipe to my preference.This is lightly seasoned to highlight the sweetness of the soy beans. Adjust to taste. Recipe by Raby

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

I remade a recipe that my friend taught me.Shiso Hijiki Seaweed Onigiri Rice Balls.If using this to mix into rice, please increase the amount of yukari. When adding it directly into the rice, use less yukari so that it doesn't become too briny. If you want a thicker taste, adjust the amount afterwards. It also tastes yummy if you add jako fish into the mix. Recipe by Yuuyuu0221

This is a staple macrobiotic recipe. Our family's version is easy to make.It helps to keep your intestines in shape. It's very effective against constipation, hemorrhoid and hernia.Make sure not to over-soak the hijiki! Squeeze it out tightly after soaking and the flavoring ingredients will penetrate it well. The soaking water may have some grit in it, so don't use the water at the bottom of the bowl. Adding aburaage is also tasty. Recipe by Piyonofu

Brown rice and hijiki seaweed are key ingredients in macrobiotics. I think (and it may be just my own perspective) brown rice tastes the best when it is cooked with just a few ingredients.(I prefer using white rice when I want to add a lot of ingredients. lol.)Please refer to how to cook delicious brown rice for detailed directions when you cook the brown rice. You do not need to rehydrate the hijiki seaweed. Just rinse it lightly with water. I recommend using soy sauce and salt with no preservatives (100% natural ingredients, prepared to suit a macrobiotic diet). Recipe by Yukiline

I heard from a TV program that squid will turn out tender if you add it to water before boiling.So when making my "simmered daikon radish with squid" recipe I added the squid before boiling, and it came out very tender. Remember to add the squid before bringing everything to a simmer.The squid will be tough and chewy if you cook it over high heat for a long time.The taste penetrates into the daikon radish while cooling off, so cook it for 15-20 minutes, cool it off and warm it up again before serving.If you prefer a strong taste, adjust it by adding more mentsuyu. Recipe by mielle.