Hijiki & Soy Beans Nimono. Hijiki may sound like an exotic food that you've never tried before, but there is a good chance that Scientifically known as Sargassum fusiforme, hijiki is a type of seaweed that is typically brown or dull. Hijiki Seaweed Salad (Hijiki No Nimono) ひじきの煮物. A classic Japanese side dish, Hijiki Seaweed Salad features a type of wild seaweed that is highly nutritious.
Hijiki Gohan is delicious rice dish that has been a part of the Japanese diet for many centuries. I am happy to share my special recipe for Hijiki Gohan. This translates to Hijiki Seaweed Rice. This Delicious Hijiki & Soy Beans Nimono using 9 easy ingredients and 5 easy steps. Follow these simple steps to cook yummy food.
Ingredients of Hijiki & Soy Beans Nimono
- Prepare 20-25 g of Dried Hijiki.
- You need of Cooked Soy Beans.
- Prepare 1 of Carrot.
- Prepare 2-3 of Shiitake *dry or fresh.
- It’s 1/2 cup of Dashi Stock *1/2 cup water & 1/3 teaspoon of dashi powder.
- Prepare 1/2 tablespoon of Oil.
- Prepare 1 tablespoon of Sugar.
- It’s 1 tablespoon of Mirin.
- Prepare 2 tablespoons of Soy Sauce.
Hijiki (ヒジキ, 鹿尾菜 or 羊栖菜, hijiki) (Sargassum fusiforme, syn. Recent studies have shown that hijiki contains potentially toxic quantities of inorganic arsenic, and the food safety agencies of several. Hijiki (ヒジキ, 鹿尾菜 or 羊栖菜 hijiki) (Sargassum fusiforme, syn. Hizikia fusiformis) is a brown sea vegetable growing wild on rocky coastlines around Japan, Korea, and China.
Hijiki & Soy Beans Nimono step by step
- 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, stirfry 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..
Hijiki has been a part of the Japanese diet for centuries. It must be soaked in water and rinsed before it can be used. During the reconstitution process, the seaweed increases in size up to five times. Hijiki — Taxobox color = khaki name = "Hiziki" regnum = Protista divisio = Heterokontophyta classis = Phaeophyceae ordo = Fucales familia = Sargassaceae genus = "Sargassum" species = "S. fusiforme" binomial = "Sargassum fusiforme" binomial_authority = (Harv.) Hijiki (ヒジキ). Hijiki seaweed and carrots are classic combination in Japanese cooking.