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Simmered Hijiki Seaweed
Serves 2–3 · About 35 min (20 min of this is just soaking the hijiki in water)
Dried hijiki soaked in water, then simmered sweet and salty with carrot and fried tofu in soy sauce and sugar. A side dish you can make ahead.
① Soak the hijiki in water→② Cut the carrot and fried tofu→③ Stir-fry→④ Add seasonings and simmer→⑤ Turn off the heat and let sit
What to buy
Dry goods
Tofu
Vegetables
Seasonings
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How to make it
1
Soak the hijiki in water
- Put 15 g hijiki in a large bowl and pour in about 1 L water
- Let sit as is for 20 minutes
- Drain in a colander, rinse lightly under tap water, and shake the colander to drain well
How to tell it's doneThe hijiki has swelled to many times its dry size and is soft when you pinch it. No hard center is left.
Be carefulIt gets much bigger when soaked. A small bowl will overflow, so use a large one.
2
Cut the carrot and fried tofu
- Peel the carrot and cut into thin strips about 3 cm long and 3 mm thick on a cutting board
- On a cutting board, cut the fried tofu in half lengthwise, then cut 5 mm wide
How to tell it's doneThe carrot and fried tofu are all cut. The hijiki from step 1 is drained too.
3
Stir-fry
- Heat 1/2 tbsp vegetable oil in a frying pan over medium heat
- Add the carrot and stir-fry 1 minute
- Add the hijiki and fried tofu and stir-fry 1 minute more
How to tell it's doneThe carrot is a little soft, and the hijiki is coated in oil and shiny all over.
Be carefulIf water is left on the hijiki, the oil splatters. Drain it well in step 1 before adding.
4
Add seasonings and simmer
- Add 150 ml water, 1/2 tsp dashi granules, 1 tbsp sugar and 1 tbsp mirin, and bring to a boil on medium heat
- Add 1 1/2 tbsp soy sauce
- Turn to medium-low heat and simmer, stirring now and then
How to tell it's doneAlmost no liquid runs across the bottom when you tilt the pan a little.
Be carefulOnce the liquid gets low, it burns easily. For about the last 3 minutes, stay at the stove and keep stirring.
5
Turn off the heat and let sit
- Turn off the heat and let sit as is for 10 minutes (the flavor soaks in as it cools)
- Taste it. If bland, add soy sauce 1/2 tsp at a time and mix
ReadyPut in a bowl. Once cool, put leftovers in a container with a lid in the fridge. Eat within about 2–3 days.
📚 Learn more about this dish
🥬 Ingredient guide
🔪 Cutting & cooking tips
If it didn't work out
The hijiki is hardThe soaking time in step 1 was not enough. If it is hard when you pinch it, soak 10 minutes more.
The flavor is weakYou turned off the heat in step 4 with liquid still left. Next time, simmer until almost no liquid is left. This time, add soy sauce 1/2 tsp at a time and stir on low heat for 1 minute.
Too saltyToo much soy sauce. Next time, use 1 tbsp soy sauce and add more when you taste in step 5.
The bottom burnedYou left the stove at the end of step 4. Do not scrape the burnt part; move only the top part to a bowl.
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