Hijiki no Nimono

Name: Hijiki no Nimono
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 30g Dried Hijiki, hitoegiri / small-cut; 1 Carrots, julienned (about 100 g); 1 Aburaage, fried tofu pouch, cut into thin strips; 1 tsp Sesame Oil; 300ml Dashi, kombu-bonito stock; 2 tbsp Soy Sauce; 2 tbsp Mirin; 1 tbsp Sake; 1 tbsp Sugar

This classic Japanese simmered side dish is earthy, slightly sweet, and packed with umami — tender hijiki seaweed braised with sweet carrots and chewy aburaage in a savory-sweet broth. It makes a comforting, nutritious accompaniment to rice or bento boxes, and keeps well so the flavor deepens if made ahead. Simple to prepare but full of layered taste and texture.

This classic Japanese simmered side dish is earthy, slightly sweet, and packed with umami — tender hijiki seaweed braised with swe... Show more

Traditional Japanese Recipe

Health Grade

C+ · Balanced

Time

25 min

Price

0,78 €

Calories

85 kcal

low calorie

nutritious

easy

meal prep

Method

Soak

Place the dried hijiki in a bowl, cover with plenty of cold water, and let it soak for 10 minutes until fully expanded. Swish it around once or twice, then drain it well.

Prep the veg

While the hijiki soaks, julienne the carrots into thin matchsticks. If the aburaage feels oily, pour hot water over it, squeeze it gently, pat it dry, and cut it into narrow strips.

Stir-fry the base

Heat the sesame oil in a saucepan or deep skillet over medium heat. Add the drained hijiki, carrots, and aburaage, and stir-fry for about 2 minutes so everything is lightly coated and smells toasted.

Simmer the dish

Pour in the dashi, soy sauce, mirin, sake, and sugar, then stir until the sugar dissolves. Bring it to a boil, reduce the heat to low, and simmer uncovered for 10 minutes, stirring once or twice, until the liquid is mostly reduced and the hijiki looks plump and glossy.