Seaweed – Hijiki

“Hijiki” is a seaweed and we usually cook with carrots, aburaage (fried tofu), konnyaku (plant based gelatinous cake), soya-beans, and shiitake mushrooms. Taste is sweet and salty, a traditional Japanese cuisine. Hijiki cannot be a main dish but a side dish.

Ingredients
Hijiki　　　　　　　　　20g (dried)
Carrot 　　　　　　　　1pc
Shiitake Mushrooms　　3－4pcs
Konnyaku　　　　　　　200g
Soya-Beans　　　　　　50g (steamed)
Aburaage　　　　　　　2pcs
Dashi soup
Sugar　　　　　　　　　40g
Soya-bean sauce　　　　45㏄

How to cook
1. Soak hijiki in a water for 20 mins. Prepare dashi soup. Cut carrots into small thin pieces. Slice shiitake mushrooms. Cut konnyaku small pieces like carrots. Pour hot water to aburaage to remove excessive oils. Cut aburaage to thin threads.
2. Heat oil in a pan and cook hijiki, carrots, shiitake, konnyaku, soya-beans, and aburaage.
3. After cooking for a while, pour dashi soup to cover foods. Add sugar and mix. Cover the pan and cook for 10 mins. Let it boil gently.
4. Add soya-bean sauce, mix once in a while, and cook until all liquids are gone.