Food Forum
Vol. 30 No. 2  July 2016




Loaded with vegetables from both the land and the sea, hijiki-no-nimono is a healthy dish with a good nutritional balance. This traditional home-cooking recipe is enjoyed throughout Japan as a side dish and is a bento box favorite.


Side dish serves 6

98 kcal  Protein 4.3 g  Fat 5.3 g (per person)

  • 30 g / 1 oz. dried hijiki sea vegetable
  • 30 g / 1 oz. carrot, peeled
  • 50 g / 1.7 oz. lotus root, peeled
  • 1 sheet abura-age deep-fried tofu
  • 1 T vegetable oil
  • 1/2 C parboiled soybeans*
  • 1 C dashi stock
  • 2 1/2 T Kikkoman Soy Sauce
  • 1 1/2 T granulated sugar
  • 2 T Kikkoman Manjo Mirin


  1. Place dried hijiki in a large bowl and rinse well, then soak in ample water for 15-20 minutes.** Drain the hijiki and parboil briefly, then drain again.
  2. Julienne the peeled carrot. Cut peeled lotus root into quarters, then into slices. Soak lotus root in water for 5 minutes and drain.
  3. Pour boiling water over the abura-age to rinse off excess oil (see photo), drain and then pat dry with a paper towel. Cut in half horizontally, then into thin strips.
  4. Heat the vegetable oil in a saucepan. Over medium heat, add the hijiki and stir until completely coated with oil. Add the carrot and lotus root, and saute until also coated with oil. Finally, stir in the soybeans and abura-age.
  5. Add the seasoning ingredients to the pan. After bringing to a boil, reduce to lower-medium heat, cover with a drop-lid or parchment paper, and simmer until the liquid has nearly evaporated.
  6. Place in a serving bowl.***

* To prepare dried soybeans, refer to the recipe for gomoku-mame simmered beans and diced vegetables in Food Forum Vol. 30 No.1.
** After soaking, the dried hijiki will swell in size by eight to ten times.
*** This dish can be served either hot or cold.

Recipe by Kikkoman Corporation

1 C (U.S. cup) = approx. 240 ml; 1 T = 15 ml; 1 t = 5 ml