Traditional recipe: Cooked Hijiki seaweed salad with carrot and leek ひじきと季節野菜の煮物

Cooked Hijiki saladDried Hijiki

Hijiki is my favourite seaweed.  It is high in vitamins and minerals.  It soaks up the flavour of Japanese seasonings.  You can cook with Japanese seasonings to make it a rather stronger flavour and then it will be delicious to eat with bland but nutty textured brown rice.  You can also use in Sushi rice and egg omelette.  I recommend cooking a large portion then you can keep it in a sealed container in the fridge for up to one week. 


Traditional recipe: Cooked Hijiki seaweed salad with carrot and leek ひじきと季節野菜の煮物
 
Author: 
Recipe type: salad
Cuisine: Japanese
Prep time: 
Cook time: 
Total time: 
Hijiki is high in vitamins and minerals. It soaks up the flavour of Japanese seasonings. You can cook with Japanese seasonings to make it a rather stronger flavour and then it will be delicious to eat with bland but nutty textured brown rice. You can also use in Sushi rice and egg omelette. I recommend cooking a large portion then you can keep it in a sealed container in the fridge for up to one week.
Ingredients
  • Dried Hijiki seaweed 30g
  • Carrot 1
  • Leek 1
  • Fresh Shiitake mushroom 5
  • Ginger a small piece (optional)
  • Sunflower oil 1 tbsp
  • Sesame oil ½ tsp (optional)
  • Sake 2 tbsp
  • Mirin 2 tbsp
  • Soy sauce 3 tbsp
  • Sugar 1 tsp
Instructions
  1. Soak the Hijiki in a large bowl of water for 30 minutes then drain and wash 3 times.
  2. While soaking the Hijiki in water, cut the carrot into match sticks and slice the leek and Shiitake mushrooms finely.
  3. Heat a frying pan then pour the sunflower oil to heat it up.
  4. Add the carrot and the Hijiki and the finely chopped ginger into the pan, then stir-fry them on medium heat until the carrots are half cooked for about 3~4 minutes.
  5. Add the Shiitake mushrooms, Sake, Soy sauce, Mirin and sugar then stir well then turn down the heat to simmer for another 3 minutes.
  6. Add the leek and sesame oil if you like at the end to cook for a minute or two.

 

This entry was posted in Uncategorized and tagged , . Bookmark the permalink.

Leave a Reply