Hijiki & Soy Beans Nimono

Name: Hijiki & Soy Beans Nimono
Yield: 4 servings
Cuisine: British
Ingredients: 20-25 g Dried Hijiki; 100-200 g Cooked Soy Beans; 1 Carrot; 2-3 Shiitake *dry or fresh; 1/2 cup Dashi Stock *1/2 cup Water & 1/3 teaspoon of Dashi Powder; 1/2 tablespoon Oil; 1 tablespoon Sugar; 1 tablespoon Mirin; 2 tablespoons Soy Sauce

Hiroko Liston @hirokoliston

Melbourne, Australia

This is probably one of the very traditional home-style dishes that most mothers cook. My family recipe is always meat-free but you may wish to add chicken to this dish. This can be mixed with freshly cooked rice to make “Hijiki Mazegohan’ which is also popular.

Hiroko Liston @hirokoliston

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Ingredients

4 servings

20-25 gDried Hijiki
100-200 gCooked Soy Beans
1Carrot
2-3Shiitake *dry or fresh
1/2 cupDashi Stock *1/2 cup Water & 1/3 teaspoon of Dashi Powder
1/2 tablespoonOil
1 tablespoonSugar
1 tablespoonMirin
2 tablespoonsSoy Sauce

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Steps

1

If you use Dried Soy Beans, you need to cook them in plenty of water for 30 to 60 minutes.
2

Wash Dried Hijiki and let it soak in water for 15 minutes. Cut Carrot and Shiitake into thin strips.
3

Drain Hijiki and remove water very well.
4

Heat Oil in a large saucepan, stirfry Carrot and Hijiki, then add Shiitake and cook for 2 to 3 minutes.
5

Add Dashi Stock and seasonings, add Soy Beans, then cook at medium heat for 10 minutes covered with a lid. Remove lid and cook further 5 to 10 minutes until the liquid is almost gone.