Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, simmered hijiki packed with nutrients. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Great recipe for Simmered Hijiki Packed with Nutrients. These are the notes I took when I cooked this deliciously. Cooking the hijiki and the vegetables on low heat draws out the moisture, so cook on high heat. A dietary fiber, minerals, are abundantly included in Hijiki.
Simmered Hijiki Packed with Nutrients is one of the most popular of recent trending foods in the world. It’s enjoyed by millions daily. It is simple, it is quick, it tastes yummy. Simmered Hijiki Packed with Nutrients is something that I have loved my entire life. They are nice and they look fantastic.
To get started with this recipe, we have to prepare a few ingredients. You can cook simmered hijiki packed with nutrients using 12 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Simmered Hijiki Packed with Nutrients:
- Make ready 20 grams Hijiki dried seaweed
- Make ready 1 Carrot
- Take 30 grams Lotus root
- Take 1 dash Vinegar
- Take 1 Aburaage
- Prepare 1 and 1/2 tablespoon Vegetable oil
- Take 100 ml Dashi stock
- Prepare 3 tbsp Sake
- Prepare 1 tbsp Sugar
- Make ready 1 tbsp Mirin
- Get 2 tbsp Soy sauce
- Prepare 1 Beans
Hijiki No Nimono is also one of the healthiest foods among Japanese food. Hijiki is a type of seaweed and is very nutritious. It is full of nutrients like fiber, vitamins and minerals, especially having a lot of iron. If you are concerned about healthy eating, Hijiki may be the super vegetable (from the ocean) you are looking for.
Instructions to make Simmered Hijiki Packed with Nutrients:
- Rehydrate the hijiki to soften, then drain. Mince the carrots.
- Slice the lotus root into thin wedges, place in vinegar water, and remove any scum.
- Lightly mix the the aburaage in boiling water. Wring out, then mince.
- Heat some vegetable oil in a frying pan and quickly cook the vegetables. Then add the hijiki and the aburaage. Cook until it wilts.
- Add the dashi stock and the sake. Once it comes to a boil, reduce the heat. Add the sugar and mirin and boil for 4-5 minutes.
- Add the soy sauce and continue to simmer until the stock has cooked off, mixing occasionally.
- If you boil it after adding the soy sauce, the aburaage will become too salty, so taste it frequently, and turn off the heat when it's to your liking, then let it cool.
It is full of nutrients like fiber, vitamins and minerals, especially having a lot of iron. If you are concerned about healthy eating, Hijiki may be the super vegetable (from the ocean) you are looking for. Hijiki (ヒジキ, 鹿尾菜 or 羊栖菜, hijiki) (Sargassum fusiforme, syn. Hizikia fusiformis) is a brown sea vegetable growing wild on rocky coastlines around Japan, Korea, and China. Hijiki has been a part of the Japanese diet for centuries.
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