Boiled Hijiki Seaweed and Aburaage
Lightly seasoned with soy sauce and mirin to highlight the natural flavor and texture of hijiki seaweed
- Nutrition facts are for one serving.
- If using dried hijiki seaweed, time to rehydrate is not included in the cooking time.
Ingredients(Servings: 2)
Directions
-
Quickly rinse the hijiki seaweed. Place the aburaage in a strainer and pour on boiling water to remove excess oil, then slice up into strips. Cut the carrot into matching size rectangular sticks.
-
Heat the sesame oil in a pot. Quickly saute the well-drained hikijiki seaweed, aburaage and carrot.
-
Pour in (A), simmer for 7 to 8 minutes until the broth is boiled down to just cover all ingredients.
※ Fresh hijiki seaweed can be substituted with 10 g (0.4 oz.) of dried hijiki seaweed (rehydrated for 30 mins).
Cooking Basics
Since these days high-quality cooking oils are used for deep-frying, it is not always necessary to remove excess oil. However, remove excess oil if there is an odor, and when you want the tofu to thoroughly soak up flavor. For quickly simmered dishes, place the deep-fried tofu into a strainer and pour boiled water all over it. For inari sushi (sometimes called inarizushi, stuffed fried tofu pouches) and simmered dishes with deep flavor, place the deep-fried tofu into boiling water and allow to boil for about 5 minutes before using.
Cut into 4 - 5 cm (1.6 to 2 in.) long pieces, peel, then cut lengthwise into 1 cm (0.4 in.) thick planks. Lastly, cut each slice lengthwise into 2 mm (about 0.1 in.) thick rectangular sticks.
Post your creation!
Kikkoman Global (@kikkoman_global)
is posting Kikkoman Recipes.
If you made this recipe, please post it with the hashtag #KikkomanLife
We love to see your creations on Instagram!
