Recipe of Jamie Oliver Hijiki- Japanese seaweed dish

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, hijiki- japanese seaweed dish. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Hijiki- Japanese seaweed dish is one of the most popular of current trending meals on earth. It is enjoyed by millions every day. It is easy, it is quick, it tastes yummy. Hijiki- Japanese seaweed dish is something that I’ve loved my entire life. They’re nice and they look wonderful.

Keep the soaking water to use it for cooking water. This water has a lot of hijiki umami. A classic Japanese side dish, Hijiki Seaweed Salad features a type of wild seaweed that is highly nutritious. It is simmered together with a myriad of vegetables in a savory dashi broth.

To get started with this recipe, we have to first prepare a few ingredients. You can have hijiki- japanese seaweed dish using 6 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Hijiki- Japanese seaweed dish:

1. Make ready 1 cup dry hijiki seaweed (available at Asian market or online)
2. Prepare 1/2 konnyaku (can use the whole piece)
3. Make ready 1/2 medium size carrot
4. Make ready 1/2-1 lotus roots
5. Make ready 2-3 sataumaage (fried Japanese fish cake) or age(fried tofu)
6. Prepare 4 tablespoons soy sauce

It's savory, tasty and full of nutrition. You might have tried hijiki salad at Japanese restaurant and wonder how to make it at home. Hijiki seaweed, sliced carrot and aburaage (deep fried thin tofu) are cooked in sweet soy-flavoured dashi stock. Because it is a simmered dish and served at room temperature, hijiki seaweed salad is usually made ahead and kept in the fridge for a few days so that it can be added to the meal as one of a few side dishes to add variety to the meal.

Steps to make Hijiki- Japanese seaweed dish:

1. Soak hijiki in 2-3 times water. After 15 minutes, pick them by hand or a tong or a strainer to a strainer with paper towel. (there may be some sand or small rocks mixed in so don’t dump in another ball). Keep the soaking water to use it for cooking water. This water has a lot of hijiki umami.
2. Chop carrot, lotus roots, kinnyaku, satsumaage in the same small size.
3. Put a spoonful of vegetable oil and start frying chopped carrots and lotus roots. After 5 minutes, add konnyaku and sataumaage and cook another 5 minutes. Then add hijiki and cook for 5 minutes. See age(fried tofu) picture- found at Asian market.
4. Add the saves hijiki soaking water 3 cups and add soy sauce and cook for 15-20 minutes at low heat Taste it and add more soy sauce if preferred.

Hijiki seaweed, sliced carrot and aburaage (deep fried thin tofu) are cooked in sweet soy-flavoured dashi stock. Because it is a simmered dish and served at room temperature, hijiki seaweed salad is usually made ahead and kept in the fridge for a few days so that it can be added to the meal as one of a few side dishes to add variety to the meal. Hijiki No Nimono is another home-cooking Japanese dish for everyday meals. It is seasoned strongly so that it lasts for a longer time and is ready to eat at any time. It is often found in bento boxes, and is a great side dish in meals any time of a day.

So that is going to wrap it up with this exceptional food hijiki- japanese seaweed dish recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!