Hijiki nituke

Hijiki nituke

Seaweed and vegetable sauté

By
From
The Complete Asian Cookbook
Serves
4
Photographer
Alan Benson

Before you turn away from the possibility that you may actually like eating seaweed, try this simple vegetarian dish and be prepared for some surprises, The flavour is subtle, the combination pleasing. The fried bean curd is optional.

Ingredients

Quantity Ingredient
20g dried hijiki, rinsed and drained
2 sheets aburage, (optional)
1 tablespoon vegetable oil
2 teaspoons sesame oil
2 carrots, cut into thin matchsticks
2 onions, thinly sliced
2 tablespoons shoyu
80ml Dashi
1 tablespoon sugar

Method

  1. Soak the hijiki in cold water for 30 minutes. Drain well. Put the aburage, if using, in a colander and pour over boiling water to remove some of the oil, then cut into fine strips.
  2. Heat the vegetable and sesame oils in a frying pan over high heat. Add the hijiki, aburage, carrot and onion and stir-fry for 3 minutes. Add the shoyu, dashi and sugar, cover, and simmer for 5 minutes, or until the hijiki and vegetables are tender but not mushy. Serve with white rice.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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