Snap Peas and Hijiki Seaweed Aemono

Snap Peas and Hijiki Seaweed Aemono

Assorted vegetables dressed in soy sauce, mirin and plum.

Cooking time
15 minutes+
  • Nutrition facts are for one serving.
  • Time to rehydrate dried shiitake mushrooms is not included in the cooking time.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

80 g (2.8 oz)

2 cm (3/4 in)

cooking oil

1 tbsp


  • Best served hot.


  1. Soak the hijiki seaweed in water to soften, remove and shake dry.
  2. Soak the dried mushrooms in water. Remove and shake dry. Remove the stem and slice finely.
  3. Cut the carrot into strips. Douse the abura-age in hot water to remove any excess oil. Slice into thin strips.
  4. Pull the sinew from the snap peas. Boil in lightly salted water. Slice diagonally into edible size pieces.
  5. Heat cooking oil in a pot. Add in and fry (1)-(3). Once well cooked, add in the snap peas and stir fry together.
  6. Mix (A) in a bowl and dress (5). Place in a bowl and serve.

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.


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