hijiki
Date: Oct 1st, 2008
I fixed simmered hijiki & veges today. Hijiki looks ugly with absorbing water… It would be difficult to imagine eating this, but we do. I used dried shiitake mushrooms, too. After soaked them in the water, the soup is useful as bouillon.
ingredients:
-dried hijiki seaweed (30g)
-abura-age, or deep fried been curd (1pc)
-carrot (1/3)
-shiitake mushroom (depends)
-3 tbsps of soy sauce
-2 tbsps of sugar
-2 tbsps of mirin (sake with sugar)
-3/4 cup of water
-Japanese instant bouillon made from dried bonito (5g)
How to Cook
1)Soak dried hijiki into the water for 15 minuites or so and drain it over a colander.
2)Cut carrot, deep fried been curd, and shiitake mushroom into thin strips.
3)Heat sesami oil in a pan and add vegetables & hijiki to saute.
4)Put sugar & mirin into the pan and simmer it over low heat.
5)Add all the other ingredients to keep simmering until liquid is mostly gone.
1)Soak dried hijiki into the water for 15 minuites or so and drain it over a colander.
2)Cut carrot, deep fried been curd, and shiitake mushroom into thin strips.
3)Heat sesami oil in a pan and add vegetables & hijiki to saute.
4)Put sugar & mirin into the pan and simmer it over low heat.
5)Add all the other ingredients to keep simmering until liquid is mostly gone.