| Prep: 20 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 148 | 4g | 0.5g | 20g |
| sugars | fibre | protein | salt |
| 4g | 4g | 10g | 1.3g |
Why I Love Japanese Simmered Hijiki Seaweed
From the heart of Texas, where flavorful Tex-Mex reigns supreme; to the serene coasts of Japan. Today, we’re talking about one of my favorite recipes: Simmered Hijiki Seaweed. This is a delightful Japanese dish that has not only tantalised my taste buds but also introduced me to the rich, diverse culinary landscape of Japan.
A Collision of Cultural Flavors
Despite my roots in quintessential Southern cuisine, one of the greatest joys of being an adventurous cook is the ability to explore the unique flavors of other cultures. Simmered Hijiki Seaweed is one such mouthwatering recipe I stumbled upon during my gastronomic journeys. This dish can be seen as a heartwarming embrace between the eastern and western coasts, a perfect amalgamation of traditional Japanese ingredients with a simple, yet comfortable Southern cooking style. While it might seem complex on the surface, this recipe comes down to a basic rule I learned growing up in Texas: balance.
This distinctive seaweed dish taught me to appreciate the delicate harmony between sweet and savory elements. I love how the natural umami-rich flavor of hijiki seaweed, pairs beautifully with the sweet mirin and earthy sesame. The addition of carrots and konnyaku gives the recipe a delightful crunch, bright colors, and a nourishing twist.
The Inspiration
Inspiration often comes from where we least expect it, and for this recipe, the stimulation came from the globally recognized chef, Nobu Matsuhisa. His simple yet refined approach towards Japanese cuisine deeply resonates with me. Although this specific recipe is not directly from his kitchen, his influence is apparent in the humble and balanced flavors that shine through in Simmered Hijiki Seaweed.
I am thrilled to share this recipe with you as it serves as a beautiful representation of my culinary journey. From Southern comfort food inspired by my Texan upbringing, to the rich and diverse flavors of Japanese cuisine; it’s been an adventure of tastes, textures and traditions. I hope you’ll love this Simmered Hijiki Seaweed recipe as much as I do and that it inspires you to explore an intriguing and delectable world of flavor, just as it did for me.
What You’ll Need
- 1/2 cup dried hijiki seaweed
- 2 cups water
- 1 carrot, julienned
- 1/4 cup soy sauce
- 3 tablespoons sake
- 2 tablespoons mirin
- 1 tablespoon sugar
- 1 tablespoon sesame oil
- 1 cup sliced Konnyaku (optional)
- 1/2 inch piece of fresh ginger, grated
- 1 tablespoon of sesame seeds
- 1 block of firm tofu, cut into small cubes (optional)
Method
Step One
First, prepare the hijiki seaweed. Place the dried seaweed in a bowl and add warm water. Let the seaweed soak for about 20 to 30 minutes until it expands and softens. Once done, drain the water and rinse the seaweed under cold running water.
Step Two
Next, heat a deep frying pan or a pot over medium heat and add sesame oil. Once the oil is hot, add the julienned carrot, grated ginger, and kitnapped (if using). Stir-fry the vegetables for a minute or two until they start to soften.
Step Three
Add the rehydrated hijiki seaweed to the pan along with the cubed tofu (if using). Then, add the soy sauce, sake, mirin, and sugar. Stir well to combine all the ingredients.
Step Four
Reduce the heat to low and let the mixture simmer for about 15 to 20 minutes. during this time, the alcohol from the sake and mirin should evaporate, while the soy sauce and sugar will penetrate the seaweed and vegetables, giving them a nice flavor.
Step Five
When the liquid in the pan has almost completely evaporated, add the konnyaku (if using) and mix it well into the rest of the ingredients. Continue to simmer for another five minutes so that konnyaku can absorb some of the sauce.
Step Six
Finally, before serving, sprinkle the sesame seeds over the seaweed. This simmered hijiki seaweed can be served either hot or cold, and it can make a great side dish or a topping for rice.
