Boiled Hijiki Seaweed and Aburaage

Boiled Hijiki Seaweed and Aburaage

Lightly flavored to make the most of hijiki seaweed's aroma

Cooking time
10 minutes+
  • Nutrition facts are for one serving.
  • If using dried hijiki seaweed, time to soak is not included in the cooking time.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

80 g (2.8 oz.)

5 cm (2 in.)

1 tsp


200 ml (6.8 fl. oz.)


  1. 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 rectangular sticks.
  2. Heat the sesame oil in a pot. Quickly saute the drained hikijiki seaweed, aburaage and carrot.
  3. Pour in (A), simmer for 7 to 8 minutes until the broth is boiled down to just cover all ingredients.
  4. Fresh hijiki seaweed can be substituted with 10 g (0.4 oz.) of dried hijiki seaweed (rehydrating for 30 minutes is required prior to use).

Cooking Basics

Tofu (deep-fried) - removing excess oil

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.

Carrots - thin rectangular cut

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.


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