| Prep: 30 mins | Cook: 45 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 600 | 25g | 5g | 60g |
| sugars | fibre | protein | salt |
| 50g | 7g | 28g | 16.2g |
From the sun-kissed valleys of California, where fresh produce are abundant and the love for healthy, comforting food runs deep within me, I bring you one of my personal favorites, the Hijiki with Soymeat Meatballs. It’s a vegetable-based recipe that beautifully marries textures and flavors in perfect harmony.
The Perks of Hijiki with Soymeat Meatballs
This dish brings together the robust flavors of the sea with the meatiness of soymeat, a protein-packed vegan favorite. Remember, our body needs a good deal of protein for tissue repair and immune function, and soy meat is an excellent and sustainable source. Where else can you taste the Asian seas and the earthy goodness of soy protein but in this unique Hijiki with Soymeat Meatballs recipe?
And have I mentioned the dietary fiber? The key ingredient – hijiki seaweed – is loaded with it. This is an especially good thing for us who don’t want to compromise on taste while keeping a check on our cholesterol and blood sugar levels.
Nutrition + Taste Explosion
Now, let’s talk about flavor. The sweetness of the onions and carrots balances the tangy playfulness of the sauce made from cooking sake, soy sauce, mirin, and sugar. And there’s nothing as aromatically enticing and taste-amplifying as garlic. I’m using it here with a pinch of salt and black pepper to tie all the flavors together into a melody of taste and nutrition.
This dish reminds me in part of the sophisticated umami profiles of traditional Japanese dishes, but with the nutrition cranked up a notch. It simultaneously provides the comfort and familiarity of the type of meals my family loves.
The Hijiki with Soymeat Meatballs is a wonderful addition to your repertoire. It sits well with sesame noodles, a refreshing cucumber salad, or even a hearty bowl of miso soup. And just imagine serving this with a glass of California’s iconic, full-bodied, Cabernet Sauvignon – divine! Ah, how I love the versatility of this recipe. It just goes to show you that you can make health-conscious choices without sacrificing flavor!
If you’re interested in knowing more about the health benefits of seaweed, do check out this article. Similarly, to dive into the nutritional advantages of soymeat, this is a wonderful read.
I sincerely hope you’ll fall in love with the Hijiki with Soymeat Meatballs, just like me and my family have. Here’s to eating well and living well, folks!
What You’ll Need
- 2 cups Dried Hijiki seaweed
- 16 ounces of Soymeat
- 1 large Onion
- 2 large Carrots
- 1/2 cup of Green peas
- 4 cups of Cooking sake
- 4 cups of Soy sauce
- 4 cups of Mirin (sweet cooking rice wine)
- 4 cups of Unrefined cane sugar
- 2 cups of Vegetable oil, for shaping and cooking the meatballs
- 5 cloves of Garlic, minced
- Salt and black pepper to taste
Method
Step One
Soak the dried Hijiki seaweed in water for about 20 minutes, then drain and set aside.
Step Two
In a large bowl, mix together the soymeat, minced garlic, salt, and black pepper. Shape the mixture into small meatballs and set them aside.
Step Three
Heat some vegetable oil in a skillet over medium-high heat. Once the oil is hot, add the meatballs and cook until they are browned on all sides. Remove the meatballs from the skillet, but don’t clean the skillet yet.
Step Four
Peel and dice the onion and carrots into bite-sized chunks. Add them into the same skillet and cook until the onions start to become translucent.
Step Five
Add the green peas and the soaked and drained Hijiki into the skillet. Stir everything together well.
Step Six
Pour in the cooking sake, soy sauce, mirin, and unrefined cane sugar. Stir everything together well again. Return the meatballs to the skillet and reduce the heat to or low. Let everything simmer together for about 20 minutes, or until the liquid has reduced and thickened a bit.
Step Seven
Taste and adjust the seasoning if necessary. Once everything is well combined and the flavors have melded together, remove the skillet from the heat.
Step Eight
Finally, serve your Hijiki with Soymeat Meatballs while hot. It makes an excellent side dish with a bowl of steamed white rice.
