Recipe: Appetizing Simmered Hijiki Seaweed with Gochujang

recipe appetizing simmered hijiki seaweed with gochujang

Simmered Hijiki Seaweed with Gochujang. Great recipe for Simmered Hijiki Seaweed with Gochujang. 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.

Simmered Hijiki Seaweed with Gochujang 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. The Japanese name for this dish is Hijiki No Nimono (ひじきの煮物) which literally translates to "simmered hijiki". I suppose "hijiki salad" is a more marketable name, and it's not entirely inaccurate given that this dish is loaded with both land and sea vegetables. You can cook Simmered Hijiki Seaweed with Gochujang using 12 ingredients and 6 steps. Here is how you cook that.

Ingredients of Simmered Hijiki Seaweed with Gochujang

  1. You need 10 grams of Hijiki seaweed.
  2. Prepare 1/3 of of a piece Konnyaku.
  3. It’s 1 slice of Aburaage.
  4. You need 1/4 of Carrot.
  5. You need 50 ml of ☆ Water.
  6. It’s 1/2 tsp of ☆ Dashi stock granules (bonito based).
  7. Prepare 1/2 tbsp of ☆Gochujang.
  8. It’s 1 tbsp of ☆ Sake.
  9. It’s 1 tbsp of ☆ Mirin.
  10. Prepare 1 tbsp of ☆ Soy sauce.
  11. Prepare 1/2 tbsp of Sesame oil.
  12. You need 1 of White sesame seeds.

A classic Japanese side dish, Hijiki Seaweed Salad features a type of wild seaweed that is highly nutritious. It is simmered together with a myriad of vegetables in a savory dashi broth. The result is so full of flavor and perfect for meal prep. If you're looking to include more sea vegetables into your diet, you'd want to give hijiki a try.

Simmered Hijiki Seaweed with Gochujang step by step

  1. Soak the hijiki seaweed in a large amount of water for about 15 to 20 minutes. Rinse quickly in more water, then drain.
  2. Parboil the konnyaku, and cut it thinly as shown in the photo. Pour hot water over the aburaage to remove the surface oil, then cut into thin pieces. Finely julienne the carrots..
  3. Pour some sesame oil in a pan with thick walls and heat it up. Add the ingredients from Steps 1 & 2 and stir fry. When the oil is evenly distributed, add the ☆ ingredients..
  4. Mix it well and then cover the pan with a lid and cook on low heat for about 10 minutes..
  5. It's ready once the liquid in the pan is almost all gone..
  6. Serve on a plate and sprinkle with some white sesame seeds..

Hijiki is a sea algae, a seaweed that is found most often in the waters of Japan, Korea, and China. It is considered a superfood for its high nutrient content; especially for the ladies! Uses: Hijiki may be served as a side dish, added to "kinpira" or simmered with shoyu and mirin. 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.

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