Japan

Hijiki no nimono

Name: Hijiki no nimono
Total time: 35 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 20 g dried soaked 30 minutes dried hijiki; 1/2 in thin strips carrot; 1 sheet in strips aburaage; 1/4 cup edamame; 2 tsp cooking oil (vegetable oil); 3/4 cup water; a small piece kombu; 1 1/2 tbsp soy sauce; 1 tbsp (or mirin) sugar

Black hijiki seaweed simmered with carrot, fried tofu and edamame. Sweet, savoury and nourishing.

35 minTime

4 gProtein each

mildSpice

Seaweed side2 chapters · 1 min read

Make it your way

Grandma's waySimmered hijiki with vegetables and fried tofu.

The original

98kcalsame

4 gproteinsame

3 gfibresame

35minutessame

Hijiki no nimono.

Per serving, worked out from the ingredient table.

Ingredients

Dried hijiki20 g dried, soaked 30 minutes

Carrot½, in thin strips

Aburaage1 sheet, in strips

Edamame¼ cup

Cooking oil (vegetable oil)2 tsp

Water¾ cup

Kombua small piece

Soy sauce1½ tbsp

Sugar1 tbsp (or mirin)

Method

4 steps

1Soak the hijiki in plenty of water for 30 minutes; it will swell a lot. Rinse and drain.
2Fry the hijiki and carrot in oil for 2 minutes.
3Add aburaage, water, kombu, soy and sugar and simmer 15 minutes until most liquid is gone.
4Stir in the edamame and cool. Flavours deepen overnight.

Serve it like this

Serve a small mound in a little bowl as one of several sides, cold or at room temperature.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Japan

Hijiki no nimono

Black hijiki seaweed simmered with carrot, fried tofu and edamame. Sweet, savoury and nourishing.

35 minTime

4 gProtein each

mildSpice

Seaweed side2 chapters · 1 min read

Make it your way

Grandma's waySimmered hijiki with vegetables and fried tofu.

The original

98kcalsame

4 gproteinsame

3 gfibresame

35minutessame

Hijiki no nimono.

Per serving, worked out from the ingredient table.

Ingredients

Dried hijiki20 g dried, soaked 30 minutes

Carrot½, in thin strips

Aburaage1 sheet, in strips

Edamame¼ cup

Cooking oil (vegetable oil)2 tsp

Water¾ cup

Kombua small piece

Soy sauce1½ tbsp

Sugar1 tbsp (or mirin)

Method

4 steps

1Soak the hijiki in plenty of water for 30 minutes; it will swell a lot. Rinse and drain.
2Fry the hijiki and carrot in oil for 2 minutes.
3Add aburaage, water, kombu, soy and sugar and simmer 15 minutes until most liquid is gone.
4Stir in the edamame and cool. Flavours deepen overnight.

Serve it like this

Serve a small mound in a little bowl as one of several sides, cold or at room temperature.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Hijiki no nimono

Make it your way

Ingredients

Method

Hijiki no nimono

Make it your way

Ingredients

Method

Make it a meal