Recipe: Perfect Hijiki & Soy Beans Nimono

Hijiki & Soy Beans Nimono. Hijiki may sound like an exotic food that you've never tried before, but there is a good chance that Scientifically known as Sargassum fusiforme, hijiki is a type of seaweed that is typically brown or dull. Hijiki is a sea algae, a seaweed that is found most often in the waters of Japan, Korea, and China. It is considered a superfood for its high nutrient.

Hijiki is a black fibrous seaweed that grows along the coast of Korea, China, and Japan. This seaweed is most commonly used in Japanese dishes, and is a traditional part of the diet in this country. Hijiki is a healthy seaweed especially popular in Japanese cuisine. You can cook Hijiki & Soy Beans Nimono using 9 ingredients and 5 steps. Here is how you cook it.

Ingredients of Hijiki & Soy Beans Nimono

1. You need 20-25 g of Dried Hijiki.
2. Prepare of Cooked Soy Beans.
3. Prepare 1 of Carrot.
4. You need 2-3 of Shiitake *dry or fresh.
5. It's 1/2 cup of Dashi Stock *1/2 cup water & 1/3 teaspoon of dashi powder.
6. You need 1/2 tablespoon of Oil.
7. Prepare 1 tablespoon of Sugar.
8. It's 1 tablespoon of Mirin.
9. You need 2 tablespoons of Soy Sauce.

The versatile ingredient can be used in many different dishes, and also contains a large number of vitamins, minerals, and health benefits. Hijiki comes in two forms mostly: regular hijiki, which is rather twig-like in dried form, and me hijiki There is just one caveat about hijiki. Four countries have issued warnings, but no outright bans, for. Hijiki has been a part of the Japanese diet for centuries.

Hijiki & Soy Beans Nimono step by step

1. If you use Dried Soy Beans, you need to cook them in plenty of water for 30 to 60 minutes..
2. Wash Dried Hijiki and let it soak in water for 15 minutes. Cut Carrot and Shiitake into thin strips..
3. Drain Hijiki and remove water very well..
4. Heat Oil in a large saucepan, stirfry Carrot and Hijiki, then add Shiitake and cook for 2 to 3 minutes..
5. Add Dashi Stock and seasonings, add Soy Beans, then cook at medium heat for 10 minutes covered. Remove lid and cook further 5 to 10 minutes uncovered until the liquid is almost gone..

It is rich in dietary fibre and essential minerals such According to Japanese folklore , hijiki aids health and beauty, and thick, black, lustrous hair is. Hijiki is a kind of seaweed used for Nimono (food cooked in seasoned broth), salads and Hijiki is usually black, short, thin sprouts, but long stems are also eaten sometimes. It is usually in dried form. HIJIKI: Hijiki is quite similar to arame in the sense it is bold in flavour, with anise-like undertones. Hijiki is quite durable and can be used.