Hijiki, also known as hiziki, is a brown seaweed that grows on the coastlines of China, Korea and Japan. It contains high amounts magnesium, iron, calcium and dietary fiber. Though its flavor is soft and neutral, hijiki quickly adopts the taste of any seasonings you prepare it in. Once cooked, you can eat hijiki a la carte, serve it as a side or mix it in with another dish, such as rice. To cook hijiki, you need approximately 40 minutes from start to finish.
Step 1
Place the dried hijiki into a strainer, and rinse it under cold, running water for 30 seconds. Shake the strainer continuously to rinse all the hijiki evenly.
Step 2
Set the rinsed hijiki into a mixing bowl, and cover it with 2 inches of cold water. Let it soak for 15 minutes. Pour the hijiki back into the strainer to drain away excess water.
Step 3
Pour the vegetable oil into the skillet, and heat it over medium for three minutes. Add the soaked hijiki and the carrots. Stir for two minutes to sauté. Add the aburaage slices and continue stirring for three minutes.
Step 4
Pour the soy sauce, sugar, cooking wine and water into the pan. Stir to blend, and reduce the heat to medium-low.
Step 5
Simmer the mixture until all the liquid is absorbed or evaporated, stirring occasionally. Serve while hot.
Tips and Warnings
- Refrigerate leftover hijiki immediately, and consume it within three days.
Things You'll Need
- 1 cup dried hijiki
- Strainer
- Mixing bowl
- 1 tbsp. vegetable oil
- Skillet
- 1/3 cup thinly sliced carrots
- One aburaage, cut into 1-inch slices
- 4 tbsp. soy sauce
- 2 tbsp. sugar
- 2 tbsp. sweet rice cooking wine
- 2/3 cup cool water
References
- "Mayumi's Kitchen"; Mayumi Nishimura; 2010
- "Cooking with Sea Vegetables"; Peter Bradford and Montse Bradford; 1986
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