
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.
Makes
4 Servings
Ingredients
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
Method
- If you use Dried Soy Beans, you need to cook them in plenty of water for 30 to 60 minutes.
- Wash Dried Hijiki and let it soak in water for 15 minutes. Cut Carrot and Shiitake into thin strips.
- Drain Hijiki and remove water very well.
- Heat Oil in a large saucepan, stir-fry Carrot and Hijiki, then add Shiitake and cook for 2 to 3 minutes.
- 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.
Leave a Reply