in Japan

Hijiki Nitsuke

updated

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Ingredients for 4 servings:

  • 2 sheets of tofu, already fried (Aburage)
  • 2 m.-sized carrot(s), cut into matchstick-thin strips
  • 2 medium-sized onions, cut into very fine rings
  • 1 tbsp vegetable oil, 125 g dried seaweed (hijiki)
  • 2 tsp oil (sesame oil)
  • 2 tbsp soy sauce, Japanese
  • 4 tbsp dashi
  • 1 tbsp sugar

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Fried seaweed with vegetables, Japanese

Wash the hijiki and soak in cold water for 30 minutes. Drain. Place the aburage in a sieve and pour boiling water over it to remove some of the oil, then cut into thin strips. Heat vegetable and sesame oil in a pan. Stir-fry the hijiki, aburage, carrots, and onions for a few minutes. Add soy sauce, dashi, and sugar. Cover and simmer for about 5 minutes, until the hijiki and vegetables are soft but not overcooked. Serve with white rice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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