Ingredients

The following ingredients have 10 Servings
  • 20g dried hijiki seaweed
  • 1 teaspoon neutral oil such as vegetable or grapeseed
  • ½ small carrot (about 30g), julienned (cut into thin strips)
  • 1 or 2 sheets aburaage or inariage, cut into strips
  • ¼ cup edamame beans
  • 150ml dashi broth
  • 2 tablespoon soy sauce
  • ½ tablespoon sake
  • 1 tablespoon mirin
  • 1 ½ tablespoon sugar

Instruction

  • Place the hijiki in a bowl and fill it with water. Leave for 30 minutes to rehydrate.
  • Drain the hijiki well and set aside.
  • In a small or medium size pot over medium heat, add the oil and carrot sticks. Cook for 1 minute and add the hijiki, aburaage and edamame beans. 
  • Cook for 2 minutes and add the dashi, soy sauce, sake, mirin, and sugar. Stir and bring to a boil.
  • Lower the heat to a bubbling simmer and cook for 15-20 minutes, or until there is barely any broth left at the bottom of the pot.
  • Turn the heat off, transfer the hijiki to a bowl and divide into 10 servings. Serve.