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Simmered Hijiki

Prep Time:

25 Minutes

Cook Time:

20 Minutes


2 Servings



About the Recipe

Calcium, magnesium, iron, fibre - you want some, don't you? Then eat some hijiki! I've been living in the UK for nearly 30 years and I often wonder why the Brits, surrounded by the sea, don't eat more seaweed - they should and so should you! (Forgive me for sounding preachy.) Anyway, this recipe preserves all the goodness in hijiki seaweed and it's ready in minutes - enjoy with a bowl of rice and perhaps some miso soup.


1 packet of hijiki seaweed (15g)

1/2 abura-age (fried thin tofu) sheet

25g carrot

200ml japanese dashi stock

1 tbsp sugar

2 tbsp soy sauce

1 tbsp mirin

1 tsp veg oil

3 mangetoutes for garnishing (optional)


soak the hijiki in water for 20 mins, then discard the water and rinse the hijiki

blanch the mangetoute in boiling water for 1 min

shred the mangetoute, carrot & abura-age finely

heat the oil in a saucepan and stir-fry the hijiki, abura-age & carrot for 30 secs

add the dashi stock, sugar, soy sauce & mirin and bring to the boil

simmer over a medium heat with the lid on for 10 mins and another 5-8 mins with the lid off until almost all the liquid has evaporated

your simmered hijiki is now ready to serve. garnish each serving with a few shreed of mangetoute

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