Hijiki and Beans

Hijiki and Soybeans

one big handful dried hijiki seaweed  ( about 20~25 g)

1 carrot, cut in vertical 1/2 inch wide slices

1 piece of abura age ( or fried tofu is good too), sliced thinly

1 cup of cooked soybeans

1/2 onion sliced thin

1 small lotus root (optional) cut in chunks

1~2 T sesame oil

2 cups dashi or vegetarian stock (instant pwd dashi is sold at Japanese markets)*

2 T sugar or honey

3~4 T soy sauce

1 T mirin , if available

Soak hijiki in warm water for 30 minutes. Drain and squeeze. Saute vegetables quickly in sesame oil, stir in hijiki. Add dashi stock and seasonings. Cover with a “otoshi futa” if you have it, or cut a piece of waxed paper to fit inside the pan. Cook over low to medium heat for about 20 minutes, until tender. Keeps in firg for several days. Goes with rice well.

Here is a picture of a “otoshi futa” that helps the juices to cook up to the top of the vegetables. you can place the lid of the pan on also, if you want.

*You can also use a chicken bouillon cube and 2 c water.


2 Comments (+add yours?)

  1. cheerfulwoman
    Mar 05, 2012 @ 09:18:39

    Ooh, thank you! I will try this soon. (^_^)


  2. mie
    Mar 12, 2012 @ 10:48:37

    I like Hijiki! But I never use “otoshi futa”. Next time I will try it(^-^)v Thank you☆


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