Recipe: Yummy Hijiki Seaweed & Soy Bean Simmer

recipe yummy hijiki seaweed soy bean simmer

Hijiki Seaweed & Soy Bean Simmer. Scientifically known as Sargassum fusiforme, hijiki is a type of seaweed that is typically brown or dull green when cultivated or collected in the wild. It grows on the coastlines on Japan, China, and Korea, and has become a staple variety of seaweed in many cultural dishes. As someone who cooks a LOT of Japanese food, I am always looking for various products not readily available in local stores, so this Hijiki was nice to find on Amazon.

Hijiki Seaweed & Soy Bean Simmer I've had this hijiki (even sometimes make my mom make it for me just so I won't have to do it myself–she likes feeling needed) many times and it is especially delicious on a hot summer evening when you really don't. But hijiki, a black or dark brown seaweed, has an umami-rich, mushroom-like quality that its greener counterparts do not. With its sweet, clean, mineral smell, hijiki (which is full of iron, magnesium, potassium, and calcium) evokes the forest instead of the tide. You can cook Hijiki Seaweed & Soy Bean Simmer using 12 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Hijiki Seaweed & Soy Bean Simmer

  1. Prepare 133 ml of Dried soybeans.
  2. Prepare 3 tbsp of Hijiki (dried).
  3. Prepare 4 of to 5 cm Carrot (medium).
  4. Prepare 2 of Shiitake mushrooms.
  5. Prepare 1 slice of Aburaage.
  6. It’s 1 tbsp of Sesame oil.
  7. Prepare 2 tbsp of Sake.
  8. It’s 2 tbsp of Sugar.
  9. It’s 1 tsp of Dashi stock granules.
  10. Prepare 150 ml of Water.
  11. It’s 2 tbsp of Soy sauce.
  12. It’s 1 tbsp of Mirin.

Hijiki ( Hijiki photos) Hijiki is an uncommon kind of seaweed harvested mainly from seas off Japan and Korea. It is generally sold in dry and shredded form (short coarse strips) and is almost black in colour. Because of these appearances, dried hijiki seaweed is physically distinct from other varieties of seaweed such as arame, kombu, wakame. 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.

Hijiki Seaweed & Soy Bean Simmer instructions

  1. Soak the soybeans. Fill a bowl with water and gently add the soybeans, stirring twice. Cover with lid and let it sit in room temperature overnight..
  2. The skins of the soybeans will also expand without breaking. Transfer the beans with the soaking water to a pot and boil on medium heat. Once it boils, reduce the heat to low and simmer for 15-20 minutes, until slightly tender. While simmering the beans, soak the hijiki seaweed in water until softened..
  3. Scrub the carrot and cut into 1 cm cubes. Cut the shiitake mushrooms including the stalk (chop off the tough ends) into 1 cm cubes, pour hot water over the aburaage and cut into thirds. Separate the layers of the aburaage and julienne..
  4. Stir-fry the carrot, shiitake mushrooms and aburaage in sesame oil. When thoroughly incorporated, add the well-drained hijiki and stir-fry..
  5. Next, add the drained soy beans and briskly toss the ingredients. Add sake, sugar, dashi, and water. Bring to a boil, then cover and simmer on low heat for about 10 minutes..
  6. Remove the lid and drizzle in the soy sauce and mirin. Cover again and simmer for about 10 more minutes..
  7. Remove the lid, raise the heat, and stir with chopsticks until the liquid has evaporated enough to your liking..

Carrots – It adds color and nutrition. Edamame – The soybeans provide plant-based protein and satisfying bite to the simmered salad. Hijiki (ヒジキ, 鹿尾菜 or 羊栖菜, hijiki) (Sargassum fusiforme, syn. Hizikia fusiformis) is a brown sea vegetable growing wild on rocky coastlines around Japan, Korea, and China. Hijiki has been a part of the Japanese diet for centuries.

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