📝 About This Recipe
Hijiki no Nimono is a cornerstone of Japanese home cooking, a soul-soothing side dish that embodies the 'mago wa yasashii' philosophy of healthy eating. This traditional simmered dish balances the earthy, mineral-rich flavors of hijiki seaweed with the natural sweetness of carrots and the savory depth of dashi and soy sauce. It is a nutritional powerhouse, packed with fiber and minerals, offering a beautiful contrast of textures that tastes even better the next day.
🥗 Ingredients
The Seaweed Base
- 30 grams Dried Hijiki Seaweed (Me-hijiki or Naga-hijiki varieties both work well)
Vegetables and Proteins
- 1 medium Carrot (peeled and cut into thin matchsticks (julienned))
- 2 pieces Aburaage (Deep-fried Tofu Pouch) (scalded with hot water to remove excess oil)
- 3-4 pieces Dried Shiitake Mushrooms (rehydrated and thinly sliced; reserve soaking liquid)
- 1/4 cup Edamame or Frozen Peas (shelled, for a pop of color)
- 1/3 block Konnyaku (Yam Cake) (cut into thin strips)
Simmering Liquid and Aromatics
- 1 tablespoon Toasted Sesame Oil (for sautéing)
- 1 cup Dashi Stock (Awase dashi or the reserved shiitake soaking liquid)
- 2 tablespoons Soy Sauce (Japanese dark soy sauce)
- 2 tablespoons Mirin (for sweetness and luster)
- 1 tablespoon Sugar (granulated or cane sugar)
- 1 tablespoon Sake (Japanese rice wine for cooking)
👨🍳 Instructions
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1
Place the dried hijiki in a large bowl and cover with plenty of lukewarm water. Let it soak for 20-30 minutes until it has expanded significantly in volume.
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2
While the seaweed soaks, prepare the vegetables. Julienne the carrot into matchsticks about 2 inches long. Slice the rehydrated shiitake mushrooms into thin strips.
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3
Place the aburaage in a colander and pour boiling water over both sides to remove excess oil. Pat dry with paper towels, slice in half lengthwise, and then cut into thin strips.
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4
Cut the konnyaku into thin strips and parboil them in boiling water for 2 minutes to remove the earthy smell. Drain and set aside.
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5
Once the hijiki is fully rehydrated, drain it through a fine-mesh sieve and rinse thoroughly under cold running water to remove any grit or sand. Drain well.
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6
Heat the toasted sesame oil in a medium saucepan or deep skillet over medium heat.
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7
Add the hijiki to the pan and sauté for 2-3 minutes. This step is crucial as coating the seaweed in oil improves the flavor and texture.
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8
Add the carrots, shiitake mushrooms, aburaage, and konnyaku to the pan. Sauté for another 2 minutes until the carrots begin to soften.
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9
Pour in the dashi stock (or shiitake liquid), sake, mirin, sugar, and soy sauce. Stir gently to combine.
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10
Bring the liquid to a boil, then reduce the heat to low. Place a drop-lid (otoshibuta) or a piece of parchment paper directly on top of the ingredients.
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11
Simmer for 10-15 minutes, or until the liquid has reduced by about two-thirds and the vegetables are tender.
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12
Remove the lid, add the edamame or peas, and cook for another 2 minutes to allow the remaining liquid to glaze the ingredients.
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13
Turn off the heat and let the dish sit for at least 10 minutes. The flavors will deepen and be absorbed as it cools slightly.
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14
Transfer to a serving bowl and serve warm, at room temperature, or chilled.
💡 Chef's Tips
Always rinse the hijiki thoroughly after soaking to ensure no ocean grit remains in your dish. Don't skip the initial sautéing in sesame oil; it removes the 'sea' smell and adds a wonderful nutty depth. If you don't have dashi, the soaking liquid from the dried shiitake mushrooms is an excellent, flavorful substitute. Hijiki keeps beautifully in the fridge for up to 5 days, making it a perfect meal-prep item for bento boxes. You can add protein like ground chicken or soybeans for a heartier version of this dish.
🍽️ Serving Suggestions
Serve as a side dish (Okazu) alongside grilled mackerel (Saba Shioyaki) and steamed white rice. Pack into a bento box as a healthy, colorful vegetable component. Mix leftovers into warm rice to create a quick 'Hijiki Gohan' (seaweed rice). Pair with a chilled glass of dry Junmai Sake to complement the savory-sweet umami profile. Serve as part of a traditional Japanese breakfast with miso soup and pickles.