Recipe • Hijiki Salad (ひじきの煮物)
So what is hijiki?
It's a brown sea vegetables, rich in dietary fibre and essential minerals such as calcium, iron, and magnesium. (Source)
My boys & I love this appetizer and I usually cook in a reasonable quantity with extras to keep in the freezer. Yep, freezer. It thaws really quickly, making it a great dish to add to lunchboxes! (Note 1)
Kindly do not claim recipe as your own. Thank you!
2 TBS Oil
10g Dried Hijiki OR
4 TBS pre-washed Hijiki
50g Carrot, julienned
80g Lotus Root, cut into strips
4 pcs Sweet Beancurd skin (aburaage/油揚げ), cut into strips
A handful of edamame (Optional, Note 2)
1 TBS Mirin
2 TBS Cooking Sake
2 TBS Light Soy sauce
120ml Dashi stock
•Soak dried hijiki in a big bowl for about 30 minutes, change the water, wash clean & drain with a colander.
Trim hijiki into smaller pieces of 1.5-2cm length.
•Cut carrot, lotus root and aburaage accordingly.
•Add in hijiki and stir fry for a couple of minutes.
•Add in all the seasonings followed by aburaage strips, stir to mix well.
•Dish up, let it cool down before storing in airtight container.
Here's some other options to use up Hijiki no Nimono besides eating it as a side dish!
Plus my first amateurish cooking video! :D
|Lunch for Lil K|
|Add to lunch box|
|Make hijiki tamagoyaki (Japanese roll egg)|
|Add ひじきの煮物 to warm rice, mix well.|
Optional: make hijiki inari sushi
1) This dish can be kept in fridge for up to 3-4 days. I usually portion some into mini bento divider cups, stored in airtight container and into the freezer. It can stay good in freezer for up to a month. Reheating is not required.
2) I usually add edamame just before serving, it is to add a touch of green to the dish. Other green beans or even broccoli florets can be used too.
☆彡 This recipe is created in collaboration with Tramontina and Singapore Home Cooks.