hijiki simmered with aburage and carrots

[torakris]

hijiki simmered with aburage and carrots

Serves 4 as Side.

This is a good example of a Japanese nimono or simmered dish. If I have them on hand I like to toss a handful of freshly boiled edamame at the end for a little color. You will often also see this dish with daizu, soy beans.

• 50 g dried hijiki, reconstituted
  
• 2 pieces aburage (tofu pockets)
  
• 1/2 carrot, julienned
  
• 1-1/2 c dashi
  
• 1 T sugar
  
• 4 T soy sauce
  
• 1 T sake
  

1. Place both the reconstituted hijiki and aburage in colanders and pour boiling water over them.

2. Squeeze out the water and slice the aburage into 1/4 inch threads.

3.Add the dashi, sugar, soy and sake to a saucepan and bring to a boil, add the hijiki and carrots and keep at a strong simmer for about 15 to 20 minutes or until there is just a little liquid left.

4. Season with more soy or sugar to taste and stir in the aburage ( and edamame if using) and remove from the heat.

this is best served at room teperature, but is also good warm or cold.

Keywords: Side, Vegetarian, Easy, Japanese

( RG1081 )