Recipe: Yummy Soy Beans and Hijiki Seaweed Side Dish

recipe yummy soy beans and hijiki seaweed side dish

Soy Beans and Hijiki Seaweed Side Dish. A classic Japanese side dish, hijiki seaweed salad. Even if you are new to seaweed, this is a simple recipe that is easy to start. It's savory, tasty and full of nutrition.

Soy Beans and Hijiki Seaweed Side Dish Ingredients You'll Need: Dried hijiki seaweed – You can look for it at Japanese supermarkets, Asian grocery stores, natural food stores, OR online.; Aburaage (fried tofu pouch) – You get a lot of flavors from Aburaage. Carrots – It adds color and nutrition. Edamame – The soybeans provide plant-based protein and satisfying bite to the simmered salad. You can have Soy Beans and Hijiki Seaweed Side Dish using 9 ingredients and 3 steps. Here is how you cook that.

Ingredients of Soy Beans and Hijiki Seaweed Side Dish

  1. Prepare 120 grams of Cooked soy beans (steamed or cooked in water).
  2. Prepare 5 grams of weighed when dry Hijiki.
  3. It’s 30 grams of Carrot.
  4. It’s 1/2 piece of Ginger.
  5. Prepare 1 of Sliced bacon.
  6. It’s 1 tsp of Sesame oil.
  7. It’s 1 pinch of Salt.
  8. You need 1 tsp of Soy sauce.
  9. It’s 1 tsp of Mirin.

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. Hijiki (ひじき) is a dark brown seaweed that grows on rocky coastlines. It is usually sold in a dried form. Uses: Hijiki may be served as a side dish, added to "kinpira" or simmered with shoyu and mirin.

Soy Beans and Hijiki Seaweed Side Dish step by step

  1. Rehydrate the hijiki seaweed in water, and drain into a sieve. Finely julienne the carrot and ginger. Slice the bacon in half lengthwise, and cut into 5mm wide strips..
  2. Put the sesame oil, soy beans, hijiki seaweed, carrot, ginger, bacon and salt into a pan, and stir fry over medium heat..
  3. When the carrot is wilted, add the soy sauce and mirin, mix rapidly and its done. Garnish with kinome (sansho leaves)..

It is delicious combined with tofu, carrots, or onions. Hijiki is also a flavorful addition to light noodles, grains, or vegetable salads and is traditionally used to strengthen the lungs. Strain Hijiki and drain the water as much as you can. Hijiki seaweed and carrots are classic combination in Japanese cooking. This marriage of earth and sea is salty, sweet, pleasantly crunchy, and highly nutritious.

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