Hijiki Nimono
A delicate Japanese home-style side dish of hijiki seaweed, carrot and abura-age, simmered in dashi, soy sauce and mirin.
Ingredients
- dried hijiki seaweed30 g
- water for soaking500 ml
- carrot50 g
- aburaage1 pcs
- vegetable oil1 tbsp
- dashi300 ml
- soy sauce2.5 tbsp
- mirin2 tbsp
- sugar1.5 tbsp
Instructions
Rinse the dried hijiki, cover with 500 ml water and let soak for 15–20 minutes until softened; then drain in a sieve and squeeze out well.
Cut the carrot into thin julienne strips, pour boiling water over the abura-age to remove excess oil, and slice into strips about 1 cm wide.
Heat vegetable oil in a deep skillet or sauté pan over medium heat. Add the carrot and abura-age and sauté for 2 minutes.
Add the squeezed hijiki and stir gently for another 1–2 minutes, taking care not to dry out the seaweed.
Pour in the dashi, soy sauce and mirin, stir in the sugar and bring to a boil.
Lower the heat, cover the pan and simmer for 15–20 minutes, until the seaweed and carrot are tender and the liquid has almost evaporated.
Remove the lid and cook for another 2–3 minutes to let the sauce thicken. Serve the hijiki nimono warm or cooled to room temperature; the flavor deepens once it cools.
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