Hijiki-Ni, Simmered Hijiki Seaweed Salad (Vegan)

Hijiki-Ni, Simmered Hijiki Seaweed Salad (Vegan)

Cooking Time:  30 minutes

Servings: 4 servings

Ingredients:

• 5 Tablespoons (15-20g) dried naga hijiki, soaked 10 minutes

• 1 medium carrot, julienned

• 2 sheets aburaage (deep fried tofu), washed lightly with hot water and cut into thin strips

• 1 Tablespoon sesame oil

• 1 cup (200ml) kombu dashi (soak 3 grams of kombu in 1 cup of hot water for 30 minutes and remove kombu to use the dashi)

• 1 tablespoon sake

• 1 tablespoon mirin

• 2 tablespoons soy sauce

  
  

Instructions:

1.

Soak hijiki until soft; drain.

2.

Soak kombu in hot water for kombu dashi.

3.

Put aburaage in a colander and pour boiling water over it to remove oils on its surface; drain; cut into thin strips.

4.

Wash and cut carrots into thin Julienne strips.

5.

Sauté hijiki in sesame oil together with the carrots and aburaage over medium heat for 1–2 minutes.

6.

Add in the dashi, sake, mirin and soy sauce and cover to simmer over medium heat for additional10-15 minutes or until roughly half of the liquid has evaporated

7.

Enjoy!