Recipe: Appetizing Hijiki & Soy Beans Nimono

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Hijiki & Soy Beans Nimono. Fill Your Cart With Color Today! 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 & Soy Beans Nimono According to Japanese folklore, hijiki aids health and. Hijiki is a black seaweed and it is supposed to look black and like tiny little nettles. It's delicious if you make it properly. You can cook Hijiki & Soy Beans Nimono using 9 ingredients and 5 steps. Here is how you cook that.

Ingredients of Hijiki & Soy Beans Nimono

  1. It's of Dried Hijiki.
  2. You need of Cooked Soy Beans.
  3. You need of Carrot.
  4. It's of Shiitake *dry or fresh.
  5. It's of Dashi Stock *1/2 cup water & 1/3 teaspoon of dashi powder.
  6. You need of Oil.
  7. You need of Sugar.
  8. Prepare of Mirin.
  9. It's of Soy Sauce.

I've had this hijiki (even sometimes make my mom make it for me just so I won't have to do it myself--she likes feeling needed) many times and it is especially delicious on a hot summer evening when you really don't. The health benefits of hijiki seaweed include its ability to improve the health of the digestive system, boost energy levels, strengthen bones, lower cholesterol, eliminate sleep disorders, balance hormonal activity, and improve metabolic efficiency. Hijiki may sound like an exotic food that you've never tried before, but there is a good chance that you've consumed this beneficial sea. Hijiki I believe is a brown seaweed so different nutrients than nori sheets.

Hijiki & Soy Beans Nimono instructions

  1. If you use Dried Soy Beans, you need to cook them in plenty of water for 30 to 60 minutes..
  2. Wash Dried Hijiki and let it soak in water for 15 minutes. Cut Carrot and Shiitake into thin strips..
  3. Drain Hijiki and remove water very well..
  4. Heat Oil in a large saucepan, stirfry Carrot and Hijiki, then add Shiitake and cook for 2 to 3 minutes..
  5. Add Dashi Stock and seasonings, add Soy Beans, then cook at medium heat for 10 minutes covered. Remove lid and cook further 5 to 10 minutes uncovered until the liquid is almost gone..

Just thro w in water to hydrate. Not much flavor so you can add it to any soup or salad or vegetable dish, tuna salad. Resembling dried tea leaves but lengthier, hijiki is a type of wild seaweed that grows on rocky coastlines around Japan, Korea, and China. It has a sweet, clean taste and mushroom-like quality. In Japan, we often enjoy it as Hijiki No Nimono (ひじきの煮物) which translates to 'simmered hijiki'.