hijiki

Finally got around to making the hijiki we bought in Mie

The expiry date was a couple years past, whoops

Anyway…

Soak the whole thing in water for about an hour, to bring it back to “life”

The hijiki in Mie is different from the type I usually see because their version is l-o-n-g and a little thick

After it is reconstituted, rinse several times to make sure there is no sand, set aside

Prepare the other “stuff”

Pour over hot water over the aburaage to take off some of the oil, then cut into bite sized pieces

I had thought to grate carrots but ended up slicing them thin then into sticks because my grater seemed to make the carrots a little too thin

Heat a pan with a tablespoon of oil and sauté the hijiki, aburaage and carrots

Add 2.5 cups of dashi (stock), bring to a boil and boil for 10 minutes

Turn down heat to medium then add

4.5 tablespoons sugar

3.75 tablespoons shoyu

2.5 tablespoons mirin

Put an oshibuta (drop lid) on and cook for at least 20 minutes

NOTES: the directions didn’t really say how long it should be cooked, just until tender

I noticed other recipes online that said to cook until all the liquid evaporates, but decided to just cook everything for at least 20 minutes so that the mirin could burn off

we ate this (twice) over rice...I hope to use the last of it to top tamagoyaki (rolled omelette)

overall it was pretty easy to make...I want to use up the simmering liquid and am thinking to make nikujaga with it.