Hijiki No Nimono is another home-cooking Japanese dish for everyday meals. It is seasoned strongly so that it lasts for a longer time and is ready to eat at any time. It is often found in bento boxes, and is a great side dish in meals any time of a day. 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. Interestingly, it also has a considerable amount of arsenic for a food, but it is widely eaten in Japan and is typically not a problem as long as you don’t eat excessive amounts.
Ingredients
1 C (50g) dried Hijiki
1/2 medium carrot
1/2 slab Konnyaku
1 rectangle or 2 squares Aburaage
1 Tbsp oil
4 Tbsp soy sauce
2 Tbsp sugar
1 Tbsp Sake
1 Tbsp Mirin
Instructions
1 C (50g) dried Hijiki
1/2 medium carrot
1/2 slab Konnyaku
1 rectangle or 2 squares Aburaage
1 Tbsp oil
4 Tbsp soy sauce
2 Tbsp sugar
1 Tbsp Sake
1 Tbsp Mirin
Instructions
Rehydrate dried Hijiki in water in a bowl about 30 minutes. Cut carrot, Konnyaku, and Aburaage into thin 2" long strips.
Strain Hijiki and drain the water as much as you can.
Heat a frying pan with oil, and stir fry Hijiki, carrot, Konnyaku, and Aburaage together about 5 minutes. Add the seasonings and cook at medium heat for 10 minutes covered, and cook further for 5-10 minutes uncovered until the liquid is almost all evaporated.
Strain Hijiki and drain the water as much as you can.
Heat a frying pan with oil, and stir fry Hijiki, carrot, Konnyaku, and Aburaage together about 5 minutes. Add the seasonings and cook at medium heat for 10 minutes covered, and cook further for 5-10 minutes uncovered until the liquid is almost all evaporated.
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