This is probably one of the very traditional home-style dishes that most mothers cook. My family recipe is always meat-free but you may wish to add chicken to this dish. This can be mixed with freshly cooked rice to make “Hijiki Mazegohan’ which is also popular.


4 Servings


Dried Hijiki 20 to 25g
Cooked Soy Beans *dried Soy Beans need to be cooked for 30 to 60 minutes beforehand
Carrot 1
Shiitake *dry or fresh 2 to 3
Oil 1/2 tablespoon
Dashi Stock 1/2 cup *1/2 cup water & 1/3 teaspoon of dashi powder
Sugar 1 tablespoon
Mirin 1 tablespoon
Soy Sauce 2 tablespoons

  1. If you use Dried Soy Beans, you need to cook them in plenty of water for 30 to 60 minutes.
  2. Wash Dried Hijiki and let it soak in water for 15 minutes. Cut Carrot and Shiitake into thin strips.
  3. Drain Hijiki and remove water very well.
  4. Heat Oil in a large saucepan, stir-fry Carrot and Hijiki, then add Shiitake and cook for 2 to 3 minutes.
  5. Add Dashi Stock and seasonings, add Soy Beans, then cook at medium heat for 10 minutes covered. Remove lid and cook further 5 to 10 minutes uncovered until the liquid is almost gone.