Hijiki no Nimono (Braised Hijiki Seaweed) 羊栖菜煮 (日式滷羊栖菜)

Hijiki no Nimono is a classic Japanese side dish made from rehydrated hijiki seaweed simmered with various vegetables like carrots and fried tofu (aburaage) in a savory-sweet dashi-based sauce. It's a healthy and flavorful addition to any Japanese meal.

Nutrition (per serving)

Ingredients

• 20g dried hijiki seaweed
• 2 pieces (about 40g) aburaage (fried tofu pouches)
• 1/2 medium (about 80g) carrot
• 100g konnyaku (optional)
• 200ml dashi stock
• 2 tbsp soy sauce
• 2 tbsp mirin
• 1 tbsp sake
• 1 tbsp sugar
• 1 tsp sesame oil

Steps

1. Soak dried hijiki seaweed in water for 15-20 minutes until rehydrated. Drain well and cut into 2-inch pieces if long.
2. Pour hot water over aburaage to remove excess oil. Squeeze out water and cut into thin strips.
3. Peel carrot and cut into thin matchsticks. Cut konnyaku into thin strips or small rectangles.
4. Heat sesame oil in a pot or deep pan over medium heat. Add rehydrated hijiki, carrot, and konnyaku. Sauté for 3-5 minutes until fragrant.
5. Add aburaage, dashi stock, soy sauce, mirin, sake, and sugar to the pot. Stir gently to combine.
6. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 15-20 minutes, or until most of the liquid has been absorbed and the hijiki is tender.
7. Remove from heat and serve warm or at room temperature. Hijiki no Nimono can be stored in the refrigerator for a few days.

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