Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, stir-fried and braised hijiki seaweed and soy beans. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Great recipe for Stir-fried and Braised Hijiki Seaweed and Soy Beans. First I tried to recreate something similar I had as a school lunch. Since then, this has been our favourite side dish. Try your favourite ingredients. (Like abura-age deep fried tofu, chopped chicken or konnyaku) After.
Stir-fried and Braised Hijiki Seaweed and Soy Beans is one of the most well liked of current trending foods on earth. It’s appreciated by millions every day. It is easy, it’s fast, it tastes delicious. They’re nice and they look fantastic. Stir-fried and Braised Hijiki Seaweed and Soy Beans is something that I have loved my whole life.
To begin with this particular recipe, we have to prepare a few ingredients. You can have stir-fried and braised hijiki seaweed and soy beans using 9 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Stir-fried and Braised Hijiki Seaweed and Soy Beans:
- Take 20 grams Dried hijiki seaweed
- Prepare 120 grams Soy beans in brine
- Get 1/4 Carrot
- Prepare 5 Green beans (frozen)
- Prepare For the seasoning:
- Prepare 1 tbsp Sugar
- Take 1 tbsp Mirin
- Take 2 tbsp Soy sauce
- Prepare 200 ml Japanese dashi stock
We need Shiitake to cook stir-fried Hijiki and make it delicious. Hijiki is a wild seaweed, grows on rocky coastlines around Japan. I added sakura shrimp to add the aroma of the sea, and the red shrimp and green soybeans made the color look beautiful and delicious. It's most commonly eaten as "Hijiki no Nimono" (literally translated to braised Hijiki,) simmered in soy sauce, sake and mirin.
Steps to make Stir-fried and Braised Hijiki Seaweed and Soy Beans:
- Rehydrate the hijiki in plenty of water for about 15 minutes. Drain in a sieve.
- Julienne the carrot and cut the green beans into 3 cm lengths. I use soy beans in brine or steamed soy beans.
- Heat some oil (not included in the ingredients list) in a sauce pan and fry the carrot and hijiki seaweed. After giving it a good stir add sugar and mirin.
- After sugar and mirin have dissolved stir in the soy beans and dashi stock.
- Cover and simmer over a low to medium heat for 5 minutes. (If you're worried it might boil over you don't have to cover with a lid).
- After simmering, add the soy sauce and green beans.
- Turn up the heat to high and reduce the cooking liquid until almost gone. If the soy bean's skin comes off, go ahead and remove from the pot.
- Transfer onto a serving dish.
I added sakura shrimp to add the aroma of the sea, and the red shrimp and green soybeans made the color look beautiful and delicious. It's most commonly eaten as "Hijiki no Nimono" (literally translated to braised Hijiki,) simmered in soy sauce, sake and mirin. Hijiki is a type of wild seaweed that grows along the coastlines of Japan and other Asian countries, packed full of dietary fibre and essential minerals such as iron, calcium and magnesium, and full of tasty umami flavour to boot. -shoyu-braised thinly sliced pork belly & lotus root-hijiki seaweed, snow peas, green beans, shirataki, and soy beans simmered in shoyu-Stone grilled kuroge washugyu-salmon clay rice pot -EN garlic shiso fried rice-mochi croquette with potato & Hudson Valley duck, covered with mochi rice cake, served in a hearty dashi broth-black sesame ice cream If you like seaweed salad, this is another kind of sea vegetables you can try. A healthy side dish that's low in calories and rich in fiber. Bean Curd (the Japanese name is Tofu) is simply ground up soy beans, water and a coagulant added, put in a mold and then some of the water is pressed out.
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