Recipe: Yummy Hijiki Seaweed & Soy Bean Simmer

Hijiki Seaweed & Soy Bean Simmer. Weed sounds so unappetizing, so unwanted. Yet, seaweed is a terrific food. There are many kinds of seaweed commonly consumed You are here.

A classic Japanese side dish, Hijiki Seaweed Salad features a type of wild seaweed that is highly nutritious. You can also freeze it but make sure that the liquid in the salad is drained before freezing as it will make the salad soggy when defrosted. This seaweed expands nicely in water and is the proper consistency for use in our recipes. You can have Hijiki Seaweed & Soy Bean Simmer using 12 ingredients and 7 steps. Here is how you cook it.

Ingredients of Hijiki Seaweed & Soy Bean Simmer

1. It's 133 ml of Dried soybeans.
2. You need 3 tbsp of Hijiki (dried).
3. It's 4 of to 5 cm Carrot (medium).
4. You need 2 of Shiitake mushrooms.
5. You need 1 slice of Aburaage.
6. It's 1 tbsp of Sesame oil.
7. You need 2 tbsp of Sake.
8. It's 2 tbsp of Sugar.
9. Prepare 1 tsp of Dashi stock granules.
10. It's 150 ml of Water.
11. It's 2 tbsp of Soy sauce.
12. It's 1 tbsp of Mirin.

Hijiki (ヒジキ, 鹿尾菜 or 羊栖菜, hijiki) (Sargassum fusiforme, syn. Hizikia fusiformis) is a brown sea vegetable growing wild on rocky coastlines around Japan, Korea, and China. Hijiki has been a part of the Japanese diet for centuries. The health benefits of hijiki seaweed include its ability to improve the health of the digestive system, boost energy levels, strengthen bones, lower cholesterol, eliminate sleep disorders, balance hormonal.

Hijiki Seaweed & Soy Bean Simmer step by step

1. Soak the soybeans. Fill a bowl with water and gently add the soybeans, stirring twice. Cover with lid and let it sit in room temperature overnight..
2. The skins of the soybeans will also expand without breaking. Transfer the beans with the soaking water to a pot and boil on medium heat. Once it boils, reduce the heat to low and simmer for 15-20 minutes, until slightly tender. While simmering the beans, soak the hijiki seaweed in water until softened..
3. Scrub the carrot and cut into 1 cm cubes. Cut the shiitake mushrooms including the stalk (chop off the tough ends) into 1 cm cubes, pour hot water over the aburaage and cut into thirds. Separate the layers of the aburaage and julienne..
4. Stir-fry the carrot, shiitake mushrooms and aburaage in sesame oil. When thoroughly incorporated, add the well-drained hijiki and stir-fry..
5. Next, add the drained soy beans and briskly toss the ingredients. Add sake, sugar, dashi, and water. Bring to a boil, then cover and simmer on low heat for about 10 minutes..
6. Remove the lid and drizzle in the soy sauce and mirin. Cover again and simmer for about 10 more minutes..
7. Remove the lid, raise the heat, and stir with chopsticks until the liquid has evaporated enough to your liking..

Today I will show you how to make Hijiki Seaweed Salad, which is a seaweed that has been part of the Japanese diet for centuries. A wide variety of hijiki seaweed options are available to you, such as variety, style. But hijiki, a black or dark brown seaweed, has an umami-rich, mushroom-like quality that its greener There are two types of hijiki, which are actually just different parts of the same species: "stems". Hijiki is a healthy seaweed especially popular in Japanese cuisine. The versatile ingredient can be used in many different dishes, and also contains a large number of vitamins, minerals.