hijiki

Preparing Hijiki Seaweed

Published on 07/06/2018 | In By
    • Prep Time
    • Minutes
    • Cook Time
    • Minutes

Hijiki seaweed

Do you know how many kinds of seaweed there are? You probably know “Nori” (seaweed sheets, use for maki-sushi) it is a famous one now.

“Hijiki” is another seaweed, and there are two different types. One is the main part of the plant, “Naga-hijiki” which is longer and thicker, and is a part of the stalk. The other one is called “Me-hijiki”, and is the sprout part of the plant. It is much shorter and thinner. Normally they are both sold dry.

I prefer “Me-hijiki”, because of the texture and appearance. “Naga-hijiki” needs to be cooked for slightly longer.

“Hijiki” is high in iron and fiber, and low in calories.

Ingredients

  • 10g dry me-hijiki seaweed
  • 10 cm carrot
  • 3 runner beans
  • 1/2 aburaage (deep fried thin tofu)
  • 2 dried shiitake mushrooms
  • 1 1/2 tbsp soy sauce
  • 1 1/2 tbsp mirin
  • 1 tsp sesame seed
  • Cooking oil

Instructions

  1. Soak the shiitake mushroom in a bowl of water and leave overnight. If you really don't have enough time, soak in warm water. After it becomes tender, cut into short, thin stick shapes. Keep the water, this will be the shiitake stock, and used for cooking.
  2. Soak the hijiki seaweed in a small bowl with plenty of water for about 15 minutes. If you use "Naga-hijiki", soak for longer.
  3. Bring water to the boil in a sauce pan, boil the aburaage for about a minute. Drain, then cut into short, thin stick shapes.
  4. Peel the carrot and cut into small thin sticks (2-3cm long). Cut the runner beans the same as the carrot.
  5. Put the hijiki in a colander. Heat a medium size sauce pan over medium heart, add cooking oil (about 1 tbsp), then the hijiki and stir for few minutes. Then add the aburaage, carrot, runner beans and shiitake mushrooms. Keep stirring a few minutes, then pour 100 ml of the mushroom soaked water. Add sufficient water until all ingredients are just covered.
  6. Bring the saucepan to the boil, then reduce the heat to medium low, and add the mirin. Cover with a circle of baking paper directly on the surface. Cook a few minutes.
  7. Add soy sauce, then cook until the liquid is almost absorbed by the hikiji and vegetables. Just before you turn off the heat, remove the paper and add the sesame seed.