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Boiled hijiki | Shirogohan.com channel's recipe transcription

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White rice.com channel

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Ingredients

Hijiki (dry matter) : 20g
Carrots : 1/3 (about 50g)
Aburaage : 1 sheet (7-8 cm square)
Salad oil : 1 tsp
Dashi soup : 150ml
Dark soy sauce : 2 tablespoons
sugar : 1 tbsp and 1/2 tbsp
sweet sake : 1 tablespoon

Time required

23minutes

Procedure

1) Prepare 00:18
Rehydrate the hijiki seaweed in advance.
Cut carrots into slightly thicker slices 4 to 5 cm long.
Cut the fried tofu into thin strips.
2) Put on medium heat 00:55
Heat salad oil in a pan, add carrots and fry lightly over low medium heat.
Add drained hijiki seaweed and fry for 1 to 1.5 minutes.
3) Add seasoning 01:49
Add the aburaage and fry lightly, then add the soup stock and seasonings (dark soy sauce, sugar, mirin).
Mix with chopsticks to dissolve the seasoning.
4) Boil 02:35
When it boils, reduce the heat a little and simmer for 5 to 8 minutes while keeping the pot skin boiling.
5) Finish 03:01
Occasionally, mix with chopsticks and simmer until a little broth remains on the bottom of the pot.

Point

・ It doesn't matter whether the type of hijiki is long hijiki or sprout hijiki. If you put it back and make it longer, cut it into pieces that are easy to eat.
・ As for the timing to turn off the heat at the finish, the amount of broth is also a guide, but it is good to taste and check the strength of the taste.
・ It is recommended to adjust the strength of the taste a little if you eat it with rice or put it in a bento. If you want to eat a large amount as a side dish, it is better to boil it a little lightly.
・ Boiled hijiki seaweed can be stored in the refrigerator for 3-4 days. Can be stored frozen for 1 month.
・ When you put it on the table, warm it again if you like.
・ When you put it in your lunch box, it is recommended to make it fresh.