Simmered Hijiki Packed with Nutrients. Great recipe for Simmered Hijiki Packed with Nutrients. These are the notes I took when I cooked this deliciously. Cooking the hijiki and the vegetables on low heat draws out the moisture, so cook on high heat.
I like to eat a healthy balanced diet but masked in delicious food because I need variety and I can't get myself to drink green juices and eat salads every day (nor do I think they're the way to a healthy lifestyle). Hijiki contains a high level of dietary fibre and a wide range of minerals and other nutrients good for the human body. Packed with iron, dietary fiber, and other nutrients, hijiki is a staple in lunch boxes and dinner tables across Japan, where it is simmered along with sliced carrots and aburaage (deep fried tofu) in a dish called hijiki no niimono. You can cook Simmered Hijiki Packed with Nutrients using 12 ingredients and 7 steps. Here is how you cook that.
Ingredients of Simmered Hijiki Packed with Nutrients
- It’s 20 grams of Hijiki dried seaweed.
- You need 1 of Carrot.
- You need 30 grams of Lotus root.
- Prepare 1 dash of Vinegar.
- Prepare 1 of Aburaage.
- Prepare 1 of and 1/2 tablespoon Vegetable oil.
- You need 100 ml of Dashi stock.
- Prepare 3 tbsp of Sake.
- It’s 1 tbsp of Sugar.
- It’s 1 tbsp of Mirin.
- It’s 2 tbsp of Soy sauce.
- You need 1 of Beans.
Hijiki No Nimono is also one of the healthiest foods among Japanese food. Hijiki is a type of seaweed and is very nutritious. It is full of nutrients like fiber, vitamins and minerals, especially having a lot of iron. If you are concerned about healthy eating, Hijiki may be the super vegetable (from the ocean) you are looking for.
Simmered Hijiki Packed with Nutrients instructions
- Rehydrate the hijiki to soften, then drain. Mince the carrots..
- Slice the lotus root into thin wedges, place in vinegar water, and remove any scum..
- Lightly mix the the aburaage in boiling water. Wring out, then mince..
- Heat some vegetable oil in a frying pan and quickly cook the vegetables. Then add the hijiki and the aburaage. Cook until it wilts..
- Add the dashi stock and the sake. Once it comes to a boil, reduce the heat. Add the sugar and mirin and boil for 4-5 minutes..
- Add the soy sauce and continue to simmer until the stock has cooked off, mixing occasionally..
- If you boil it after adding the soy sauce, the aburaage will become too salty, so taste it frequently, and turn off the heat when it's to your liking, then let it cool..
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. It is rich in dietary fibre and essential minerals such as calcium, iron, and magnesium. According to Japanese folklore, hijiki aids health and. 'Hijiki' is a dark brownish coloured sea vegetable and it has been a part of the Japanese diet for centuries.
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