Hijiki no Nimono (Braised Hijiki Seaweed)

Ingredients

Instructions

1. 1

   Soak dried hijiki seaweed in water for 15-20 minutes until rehydrated. Drain well and cut into 2-inch pieces if long.

2. 2

   Pour hot water over aburaage to remove excess oil. Squeeze out water and cut into thin strips.

3. 3

   Peel carrot and cut into thin matchsticks. Cut konnyaku into thin strips or small rectangles.

4. 4

   Heat sesame oil in a pot or deep pan over medium heat. Add rehydrated hijiki, carrot, and konnyaku. Sauté for 3-5 minutes until fragrant.

5. 5

   Add aburaage, dashi stock, soy sauce, mirin, sake, and sugar to the pot. Stir gently to combine.

6. 6

   Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 15-20 minutes, or until most of the liquid has been absorbed and the hijiki is tender.

7. 7

   Remove from heat and serve warm or at room temperature. Hijiki no Nimono can be stored in the refrigerator for a few days.