How To make Hijiki Nimono
2 oz Hijiki
2 oz Carrots
1 Age (deep-fried tofu) puff
1/3 Block hard tofu
5 Green beans
2 tb Sesame oil
1 c Dashijiru (soup stock)
3 tb Shoyu (soy sauce)
2 tb Sake
2 tb Mirin
1 ts White sesame seeds
-- lightly sauteed Seven pepper; to taste - (Shichimitogarashi) A.) Rinse the hijiki in a fine-mesh strainer under cold running water. In 3 times the amount of warm water, soak for 10 to 15 minutes. Remove the
hijiki with a tea strainer. (Sand and pebbles will sink to the bottom of the bowl.) Return to fine-mesh strainer and drain off excess water. Grate the carrots into matchstick slivers. Dip the age puff for 30 seconds in boiling water, and cut into matchstick slivers. Place tofu in a heated skillet and mash with a spatula. Let it simmer in its own water until reduced to small crumbs. Snap the ends off the green beans and place in boiling water for 1 to 2 minutes. Immerse in iced water, drain, and cut into 1/2-inch-long pieces. B.) In a heated skillet, saute sesame oil, hijiki, carrots, age, and tofu (all completely drained of water). When ingredients have acquired a shiny appearance, add dashijiru, shoyu, sake and mirin. Reduce heat to low and cook, stirring frequently, until liquid has been absorbed. Turn off heat and add green beans. C.) Place B in serving dish, sprinkle with sauteed sesame seeds. If you like, add seven-taste pepper to taste. Source: The Folk Art of Japanese Country Cooking, by Gaku Homma Typed for you by Karen Mintzias
How To make Hijiki Nimono's Videos
Recipe • Hijiki no Nimono (ひじきの煮物)
Recipe link: mamaberlsays.blogspot.com
Hijiki Mixed Rice | Japanese Takikomi Gohan Recipe | Lunch Bento | wa's Kitchen
I had hijiki gohan at the restaurant the other day. It made me want to fix some at home. Here the recipe uses a cooking pot for those who do not have a rice cooker. The result is slightly more al dente. I hope you will like it.
Check my recipes on the website :
Ingredients :
- 300g uncooked Japanese rice
- 8g hijiki
- 2 tsp vegetable oil
- 1/2 carrot (~30g)
- 80 to 90g chicken thigh
- 70g onion
- 1.5 tbsp mirin
- 1 tbsp soy sauce
- 1 tbsp cooking sake or white wine
- 1/4 tsp sugar
- 1.5 tsp dashi powder
- 310ml water
- a dash of salt if necessary
- some green onion
HIJIKI SALAD recipe
#hijiki #salad #seaweed
This is Hijiki Salad recipe video. We call this hijiki no nimono and is super popular side dish here in Japan. Plus it is so traditional. It's super easy to make and the taste would be super yummy. so why don't you give it a try? All you need is dried hijiki, carrot and fried tofu!!! You can add konnyaku, lotus root, and edamame as well if you happened to get one of these. Hope you'll enjoy making and tasting it!!!
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Hijiki Spread Paste | Apéritif | Japanese Snack Recipe | wa's Kitchen
Hijiki is a very japanese taste. Not that it has such a strong one but it's nice to eat over a toast of bread or on top of a rice bowl. Of course we are also used to saying it is good for health :-)
Look up our other recipes on the website :
Ingredients :
- 14g dried hijiki
- 2 or 3 garlic cloves
- 2 tbsp olive oil
- a dash of sugar
- 2 tsp soy sauce
- 2 tsp balsamico vinegar
- a dash of salt (optional)
HOW TO MAKE HIJIKI NIMONO | Simmered Hijiki Seaweed
Learn how to make Hijiki Nimono, simmered Hijiki seaweed.
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How to cook Hijiki Seaweed | Japanese Cooking | Easy salad recipe | Allspice Institute
Hijiki is a type of wild seaweed that grows on rocky coastlines around Japan, Korea, and China. It has a sweet, clean taste and mushroom-like quality and has a distinctive black and shredded appearance.
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