Plus one dish! How to make The Simmered Hijiki Seaweed

 The hijiki seaweed has been popular as a healthy food in Japan since ancient times. Actually, the hijiki seaweed has been found attached to pieces of pottery from the Jomon period. Currently, about 90% of hijiki seaweed is produced in Korea or China, and only about 10% is domestically one. However, domestically hijiki seaweed has strong flavor and texture because it is a natural product. I recommend you try comparing them once!

 The hijiki seaweed has rich in calcium, potassium, and dietary fiber. All of these nutrients are necessary for us to maintain our health. For example, calcium is involved in the formation of strong bones, and dietary fiber (water-soluble) prevents  the blood sugar level from spiking after meals. Also, the hijiki seaweed has a very low energy content of 11 kcal per 100g, so it suitable for people on a diet.

 The simmered hijiki seaweed is a dish that my mother often made at home. It has a sweet favor and is often put in to the lunch box. I like the taste so much that I learned the recipe from my mother when I started living alone. It is what is called "a taste of home"!

 

Tools

• One cutting board
• One kitchen knife
• One peeler
• One mixing bowl
• One colander
• One frying pan
• One lid
• One cooking spoon (wooden spoon)
• One measuring cup
• One teaspoon
• One tablespoon

 

Ingredients

• Dried hijiki seaweed...10g
• Carrot...1/2
• Fried tofu...1 piece
• Salad oil...1/2 tablespoon
• Seasonings (A)
  
  • Soy sauce...1 tablespoon
  • Cooking sake...1 tablespoon
  • Sugar...1/2 tablespoon
  • Sweet sake (mirin)...1/2 tablespoon
  • Stock granules...1/3 teaspoon
  • Water...3/4 cup (150ml)

 

Procedure

1. First, put the dried hijiki seaweed in a bowl and soak in water for 30 minutes.
2. While the dried hijiki seaweed is soaking, peel and cut the carrot into 3mm width (but not shredded).
3. Then, cut the fried tofu into 5mm width. 
4. 
   
   
5. After that, drain the hijiki seaweed in a colander.
6. Next, add the salad oil to the frying pan and turn on the heat (medium).
7. Once the frying pan is hot, put the hijiki seaweed and the carrot in the frying pan and stir fry lightly.
8. Then, put the fried tofu and A in the frying pan and stir fry lightly.
9. Once A boils, cover and simmer for about 10 minutes (low).
10. After 10 minutes, uncover and simmer until a little liquid remains (high).
    
    
    
11. Finally, serve on a plate and this dish is done.

 

 It is good idea to use the chopped pork instead of the fried tofu. Also, I think adding the konnyaku or the shiitake mushrooms is accent the texture and make it more enjoyable.

 Of course, the simmered hijiki seaweed is delicious to eat as is, but you can easily modify it by mixing it with rice, adding it to the Japanese rolled omelete, or using tofu to make the mashed tofu salad (Shiraae).

 

 The cooking process for this dish is simple, such as cutting, frying and simmering. You don't need any special seasonings, just the ones you usually have at home. How about adding an extra dish to your table?