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recipe card hijiki

Hijiki

  • Author: Funky Asian Kitchen
  • Prep Time: 10 minutes
  • Cook Time: 20 Minutes
  • Total Time: 30 minutes
  • Yield: serves 4 1x
  • Category: side
  • Cuisine: Japanese

Ingredients

Scale
  • 1 ounce dried hijiki, about ½ cup
  • 1 fried tofu cutlet, about 6 ounces (You can substitute extra firm tofu)
  • 1 medium carrot or 2 small carrots
  • ½ large onion
  • 4 ounces shiitake mushrooms
  • ½ cup shelled edamame 
  • 2 Tablespoons neutral oil
  • 1 teaspoon toasted sesame oil

Sauce:

  • ¼ cup mirin
  • ¼ cup soy sauce
  • 2 cups water
  • 1 teaspoon dashi powder

Instructions

  1. Soak the hijiki in 3 cups of water for 15-30 minutes. Drain the hijiki in a colander, rinse under running water, and set aside.
  2. Prep the vegetables while soaking hijiki:
  3. Cut the tofu in half horizontally and then in half lengthwise. Now cut across the strips to create small thin pieces. Set aside.
  4. Trim the stems off of the shiitakes and discard. Slice the mushrooms into thin slices. Set aside.
  5. Peel and trim the carrots. Slice cut the carrots in half lengthwise and then cut into thin half moon pieces. Set aside.
  6. Trim the onion and peel off the outer skin. Cut the onion in half lengthwise and then slice the onion into thin pieces. Set aside.
  7. Heat a deep skillet over medium high heat for several minutes. Add the oil and then the onions. Sauté the onion for about 5 minutes, moving them around. You should start to see the onions caramelize.
  8. Add the carrots, mushrooms, and hiziki, and stir to combine.
  9. Add the tofu, soy sauce, mirin, dashi powder, sesame oil, and water. Bring the mixture to a simmer and then lower the heat to medium low and cover with a lid. 
  10. Simmer for 25 minutes, stirring occasionally. 
  11. Take the lid off, raise the heat to medium high and continue to cook for 5 minutes letting some of the liquid evaporate. 
  12. Add the edamame, and cook for 2-3 minutes until the edamame is heated through.
  13. Serve immediately.

Keywords: vegan, healthy asian, sea vegetables, seaweed, tofu, japanese