Recipe: Delicious Stir-fried and Braised Hijiki Seaweed and Soy Beans

recipe delicious stir fried and braised hijiki seaweed and soy beans

Stir-fried and Braised Hijiki Seaweed and Soy Beans. Great recipe for Stir-fried and Braised Hijiki Seaweed and Soy Beans. First I tried to recreate something similar I had as a school lunch. Since then, this has been our favourite side dish.

Stir-fried and Braised Hijiki Seaweed and Soy Beans Heat oil in a pan and saute seaweed, mushrooms, tofu and carrot until the vegetables are tender. Hijiki seaweed, sliced carrot and aburaage (deep fried thin tofu) are cooked in sweet soy-flavoured dashi stock. Because it is a simmered dish and served at room temperature, hijiki seaweed salad is usually made ahead and kept in the fridge for a few days so that it can be added to the meal as one of a few side dishes to add variety to the meal. You can have Stir-fried and Braised Hijiki Seaweed and Soy Beans using 9 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Stir-fried and Braised Hijiki Seaweed and Soy Beans

  1. Prepare 20 grams of Dried hijiki seaweed.
  2. You need 120 grams of Soy beans in brine.
  3. Prepare 1/4 of Carrot.
  4. It’s 5 of Green beans (frozen).
  5. Prepare of For the seasoning:.
  6. You need 1 tbsp of Sugar.
  7. It’s 1 tbsp of Mirin.
  8. You need 2 tbsp of Soy sauce.
  9. It’s 200 ml of Japanese dashi stock.

We need Shiitake to cook stir-fried Hijiki and make it delicious. Hijiki is a wild seaweed, grows on rocky coastlines around Japan. I added sakura shrimp to add the aroma of the sea, and the red shrimp and green soybeans made the color look beautiful and delicious. It's most commonly eaten as "Hijiki no Nimono" (literally translated to braised Hijiki,) simmered in soy sauce, sake and mirin.

Stir-fried and Braised Hijiki Seaweed and Soy Beans step by step

  1. Rehydrate the hijiki in plenty of water for about 15 minutes. Drain in a sieve..
  2. Julienne the carrot and cut the green beans into 3 cm lengths. I use soy beans in brine or steamed soy beans..
  3. Heat some oil (not included in the ingredients list) in a sauce pan and fry the carrot and hijiki seaweed. After giving it a good stir add sugar and mirin..
  4. After sugar and mirin have dissolved stir in the soy beans and dashi stock..
  5. Cover and simmer over a low to medium heat for 5 minutes. (If you're worried it might boil over you don't have to cover with a lid)..
  6. After simmering, add the soy sauce and green beans..
  7. Turn up the heat to high and reduce the cooking liquid until almost gone. If the soy bean's skin comes off, go ahead and remove from the pot..
  8. Transfer onto a serving dish..

Hijiki is a type of wild seaweed that grows along the coastlines of Japan and other Asian countries, packed full of dietary fibre and essential minerals such as iron, calcium and magnesium, and full of tasty umami flavour to boot. -shoyu-braised thinly sliced pork belly & lotus root-hijiki seaweed, snow peas, green beans, shirataki, and soy beans simmered in shoyu-Stone grilled kuroge washugyu-salmon clay rice pot -EN garlic shiso fried rice-mochi croquette with potato & Hudson Valley duck, covered with mochi rice cake, served in a hearty dashi broth-black sesame ice cream If you like seaweed salad, this is another kind of sea vegetables you can try. A healthy side dish that's low in calories and rich in fiber. Bean Curd (the Japanese name is Tofu) is simply ground up soy beans, water and a coagulant added, put in a mold and then some of the water is pressed out. There are several types of Bean Curd from the Japanese, Chinese and Korean cuisines; Silken (soft), Medium/Regular (semi. Stir-Fried Lotus Root w/ Pork Roll in Teriyaki Sauce.

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