Cooking with sea vegetables is a wonderful way to add minerals and nutrients to any diet. Low in calories and rich in fiber, I always feel better after eating some sea vegetables. In our kitchen we use kombu, wakame, nori, aosa, aonori, kanten, and hijiki.
This simmered hijiki dish is relatively easy to prepare and will keep for several days in the fridge. It has a prominent place in Shinji's bento box, adding both black and orange to a colorful bento.
Simmered Hijiki
1/4 cup hijiki (dried)
2 pieces deep-fried tofu (abura-age)
1 small carrot
1 Tablespoon vegetable oil
1 cup dashi
2 Tablespoons mirin
1 Tablespoon sugar
2 Tablespoons soy sauce
Rehydrate the hijiki in water until tender (follow instructions on package). Boil some water and pour over the deep-fried tofu to rid of excess oil. Julienne carrot. Cut deep-fried tofu into small pieces. After the hijiki is rehydrated, drain of excess water.
In a saute pan saute the carrots until color changes or until the texture changes. Add to the pan the hijki and deep-fried tofu and saute for about 2 minutes.
Add dashi, mirin, sugar, and soy sauce.
Simmer until most of the liquid dissipates. As it is simmering taste the broth and adjust flavors as you like.
Allow to cool to room temperature before storing in the fridge. Can be eaten at room temperature.
Note on bento contents:
Salmon rice in top half.
Bottom half from left to right: simmered hijiki, tamagoyaki, kinpira gobo, pickled cucumbers, carrots, and turnips, and some grilled fish (not sure which one).
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